Colombian Pork Loin in Guava-Coffee Sauce with Arracacha Mash and Cucumber Onion Salad

Colombian Food

Intermediate

Colombian Pork Loin in Guava-Coffee Sauce with Arracacha Mash and Cucumber Onion Salad

Name: Colombian Pork Loin in Guava-Coffee Sauce with Arracacha Mash and Cucumber Onion Salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: colombiana
Ingredients: 1.5 lb pork loin, cut into medallions; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 tsp ground cumin; 4 cloves garlic; 2 tbsp vegetable oil; 1 cup white onion; 1 1/2 cups ripe guava; 3/4 cup strong black coffee; 2 tbsp grated panela; 1 tbsp cane vinegar or white vinegar; 1/2 cup water; 1.5 lb arracacha; 2 tbsp butter; 1/2 cup milk; 2 cups cucumber; 2/3 cup red onion; 2 tbsp lime juice; 1/4 cup fresh cilantro; 1/2 cup sweet chili pepper or red bell pepper

An original Colombian-inspired recipe featuring seared pork loin medallions finished in a glossy guava, coffee, and panela sauce. It is served with a smooth arracacha mash and a fresh cucumber, onion, and lime salad to balance the sweet, roasted flavors.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cut into medallions (1 inch thick)
8 g salt (divided)
3 g black pepper (freshly ground)
2 g ground cumin
12 g garlic (chopped)
30 ml vegetable oil
120 g white onion (finely chopped)
220 g ripe guava (pelada, without semillas and chopped)
180 ml strong black coffee (freshly preparado)
25 g grated panela
15 ml cane vinegar or white vinegar
120 ml water (for the sauce, si hace falta ajustar textura)
700 g arracacha (pelada and en trozos)
30 g butter
120 ml milk (hot)
250 g cucumber (en medias lunas finas)
80 g red onion (en pluma fina)
30 ml lime juice
10 g fresh cilantro (chopped)
60 g sweet chili pepper or red bell pepper (finely chopped)

Nutrition facts

per serving

508 kcal

Calories

35 g

Protein

31 g

Carbs

28 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the pork loin medallions with 5 g (1 tsp) salt, black pepper, ground cumin, and half of the chopped garlic. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the arracacha in a pot with enough water to cover it. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender. Drain well.
3
3. While the arracacha cooks, combine the cucumber, red onion, lime juice, fresh cilantro, sweet chili pepper or red bell pepper, and 1 g (1/4 tsp) salt in a bowl. Set the salad aside so it lightly marinates.
4
4. Heat a large skillet over medium-high heat. Add the vegetable oil and sear the pork medallions for 2 to 3 minutes per side, until nicely browned. Transfer them to a plate; they will finish cooking later.
5
5. In the same skillet, reduce to medium heat and add the white onion and the remaining garlic. Cook for 3 to 4 minutes until the onion is translucent and fragrant.
6
6. Add the chopped ripe guava, strong black coffee, grated panela, cane vinegar or white vinegar, and 120 ml (1/2 cup) water if the mixture looks too thick. Cook for 8 to 10 minutes, stirring, until the guava breaks down and the sauce thickens slightly.
7
7. Return the pork and its juices to the skillet. Cover partially and cook over medium-low heat for 10 to 12 minutes, or until the center of the pork reaches 63°C / 145°F. Let it rest for 3 minutes before serving.
8
8. Mash the hot arracacha with the butter, warm milk, and 2 g (1/4 tsp) salt until smooth and creamy. If you want a lighter texture, add a little of the cooking water.
9
9. Taste the guava-coffee sauce and adjust with the remaining salt if needed. It should be glossy, with a balance of sweet, tangy, and roasted notes.
10
10. Serve a base of arracacha mash, top with the pork medallions and plenty of guava-coffee sauce, and add the cucumber onion salad on the side.

Chef tips

If you want a smoother sauce, blend and strain it before returning the pork to the skillet. For better browning, pat the medallions dry with paper towels before searing.

Substitutions

You can replace arracacha with yellow potatoes or cassava if unavailable. Panela may be replaced with brown sugar, and fresh guava with guava paste thinned with a little water, adjusting sweetness to taste.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon

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