Pork Loin with Sesame-Lime Crust, Roasted Mango Ginger Sauce, and Coconut Scallion Rice

Instructions

1. 1

   1. Preheat the oven to 220°F / 105°C to keep the rice warm later, then raise it to 425°F / 220°C for roasting the pork and mango. Line a small tray with parchment paper.

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   2. Mix the sesame seeds, lime zest, half of the chopped garlic, half of the grated ginger, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lime juice, 3 g (1/2 tsp) salt, and black pepper until a coarse paste forms.

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   3. Pat the pork loin dry with paper towels and coat it all over with the sesame mixture, pressing firmly so the crust adheres well.

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   4. Place the diced mango and red onion on the tray. Add the honey, rice vinegar, the remaining 15 ml (1 tbsp) olive oil, the rest of the garlic, the rest of the ginger, and a pinch of salt. Toss well and spread in an even layer.

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   5. Heat an oven-safe skillet over medium-high heat and sear the pork loin for 2 minutes per side, until the crust starts to turn golden. Transfer the pork to a dish or tray alongside the mango and onion.

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   6. Roast at 425°F / 220°C for 18 to 22 minutes, or until the center of the loin reaches 145°F / 63°C. The mango and onion should roast at the same time until tender and lightly caramelized.

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   7. Meanwhile, place the jasmine rice, coconut milk, 180 ml (3/4 cup) water, and 3 g (1/2 tsp) salt in a saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Stir in half of the scallions and fluff with a fork.

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   8. Transfer the roasted mango, roasted onion, and all tray juices to a blender cup. Add 60 ml (1/4 cup) water and blend until smooth. For a finer texture, strain it; if too thick, add a little more water.

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   9. Remove the pork from the oven and let it rest for 8 minutes before slicing into thick medallions. Keep the rice warm in the oven at 220°F / 105°C if desired.

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    10. Serve a bed of coconut scallion rice, arrange the pork medallions on top or alongside, spoon over the roasted mango sauce, and finish with the remaining scallions, fresh cilantro, and the rest of the lime juice over the dish.