Pork Loin with Cocoa-Cilantro Crust, Roasted Tomato Cumin Sauce, and Golden Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes, onion, and 2 garlic cloves on a baking tray; add 1 tablespoon olive oil, 1 teaspoon cumin, the oregano, a pinch of salt, and pepper. Toss well.

2. 2

   Roast the vegetables for 20 minutes at 220 °C / 425 °F, until the tomatoes are very soft and lightly browned at the edges.

3. 3

   Meanwhile, make the crust by mixing the cocoa powder, sweet paprika, the remaining grated garlic clove, lemon zest, half of the chopped cilantro, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper in a bowl.

4. 4

   Pat the pork loin dry with paper towels and season with an extra pinch of salt and pepper. Rub the cocoa-cilantro mixture all over the pork.

5. 5

   Heat a large oven-safe skillet or regular skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork loin for 2 minutes per side until nicely colored.

6. 6

   Transfer the pork to the oven and roast at 200 °C / 400 °F for 12 to 15 minutes, or until the center is juicy and properly cooked. Remove from the oven and let it rest for 8 minutes before slicing.

7. 7

   Transfer the roasted tomatoes, onion, and garlic from the tray to a blender. Add the chicken broth, red wine vinegar, brown sugar, and the remaining 1/2 teaspoon cumin. Blend until smooth.

8. 8

   Pour the sauce into a small saucepan and cook over medium heat for 4 to 5 minutes to adjust the texture. Taste and adjust salt and pepper if needed.

9. 9

   In the same skillet, add the remaining tablespoon of olive oil and sauté the zucchini over medium-high heat for 5 to 6 minutes with a pinch of salt and pepper, until golden but still firm.

10. 10

    Slice the pork loin into thick medallions. Serve with the roasted tomato sauce underneath or on the side, add the golden zucchini, and finish with the remaining fresh cilantro on top.