Colombian Pork Loin in Guava and Sweet Pepper Sauce with Yuca and Sweet Corn Mash

Instructions

1. 1

   1. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, 1 g (1/2 tsp) cumin, minced garlic, and lime juice. Mix well and let rest in the refrigerator for 15 minutes.

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   2. Meanwhile, place the yuca in a pot with enough water to cover it and add a pinch of salt. Cook over medium heat until very tender, 25 to 30 minutes. For a more traditional touch, once drained you may rest it for 2 minutes on a clean bijao or plantain leaf.

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   3. In another pot, cook the sweet corn in water with a pinch of salt for 5 to 7 minutes if fresh, or 3 to 4 minutes if frozen. Drain and set aside.

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   4. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sear the pork medallions for 2 to 3 minutes per side until browned. Reduce the heat to medium and cook 3 to 5 minutes more, until the center reaches 145°F / 63°C. Remove the pork, cover loosely, and let it rest.

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   5. In the same skillet add the remaining 15 ml (1 tbsp) oil, the scallions, and the red sweet pepper. Sauté for 3 to 4 minutes until fragrant and softened.

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   6. Add the guava paste, water, vinegar, and the remaining 1 g (1/2 tsp) cumin. Cook over medium heat, stirring, for 4 to 6 minutes until the sauce is glossy and lightly thickened.

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   7. Adjust the sauce with the remaining 4 g (3/4 tsp) salt and add half of the chopped cilantro. Return the pork medallions to the skillet and cook for 2 more minutes, spooning the sauce over them so they absorb the flavors.

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   8. Remove the tough inner core from the cooked yuca. Mash the hot yuca with the butter and hot milk until you get a rustic, soft mash. Fold in the cooked sweet corn without crushing it completely.

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   9. Serve a layer of yuca and corn mash on each plate. Top with the pork medallions and plenty of guava and sweet pepper sauce. Finish with the remaining chopped fresh cilantro.

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    10. If you want to keep the dish warm before serving, place it in an oven preheated to 200°F / 95°C for up to 10 minutes, without overcooking the pork.