Colombian pork loin in smoked tree tomato sauce with coconut cilantro rice and yuca chips

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper and set aside.

2. 2

   Slice the yuca very thinly. Toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the tray and bake for 22 to 28 minutes at 220°C / 425°F, turning halfway through, until golden and crisp.

3. 3

   While the yuca bakes, rinse the white rice. Place it in a pot with the coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until tender. Turn off the heat, let it rest for 5 minutes, then fold in half of the chopped fresh cilantro.

4. 4

   Score the tree tomatoes and cook them for 3 minutes in boiling water. Transfer to cold water, peel them, and blend with the lime juice and grated panela until smooth.

5. 5

   Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté the scallions, tomato, and half of the garlic for 6 to 8 minutes until a thick hogao forms. Add half of the smoked paprika, stir for 30 seconds, then pour in the blended tree tomato sauce. Cook over medium-low heat for 8 minutes until slightly thickened.

6. 6

   Season the pork loin medallions with the remaining salt, black pepper, ground cumin, the rest of the smoked paprika, and the rest of the garlic. Rub well to coat the meat evenly.

7. 7

   In another large skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Sear the pork loin for 2 to 3 minutes per side until nicely browned.

8. 8

   Transfer the browned medallions to the sauce skillet. Cover and cook over low heat for 10 to 12 minutes, or until the pork reaches a safe internal temperature of 63°C / 145°F. Let rest for 3 minutes off the heat.

9. 9

   Serve a bed of coconut cilantro rice. Top with the pork medallions and plenty of smoked tree tomato sauce. Finish with the remaining fresh cilantro and serve with the hot yuca chips on the side.