Colombian Pork Loin in Coffee and Plum Sauce with Golden Sweet Corn Cake

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. If using banana leaves, pass them briefly over an open flame or a hot skillet to soften, then set aside.

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   2. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, ground cumin, and 1 grated garlic clove. Let them rest for 10 minutes while you make the sauce.

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   3. For the hogao base, heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté the scallions, 2 chopped garlic cloves, and ripe tomato with the annatto and 2 g (1/4 tsp) salt for 8 to 10 minutes, until thick and fragrant.

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   4. Add the strong black coffee, prunes, grated panela, and apple cider vinegar to the hogao. Cook over medium-low heat for 8 minutes, stirring occasionally, until the prunes soften and the sauce thickens. Mash lightly with a spoon or blend briefly if you prefer a smoother texture. Keep warm.

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   5. For the sweet corn cakes, place the sweet corn kernels in a blender or food processor and pulse into a coarse paste. Transfer to a bowl and mix with the pre-cooked yellow cornmeal, farmer's cheese, milk, melted butter, egg, baking powder, and the remaining 2 g (1/4 tsp) salt.

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   6. Lightly grease a large skillet or oven-safe baking dish. If desired, line it with the banana leaves. Pour in the corn mixture in a 2 to 3 cm / 3/4 to 1 1/4 in thick layer, or divide it into 4 thick individual portions.

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   7. Bake the corn cakes at 200 °C / 400 °F for 18 to 22 minutes, until set and lightly golden around the edges. Then, if made as individual portions, sear them for 1 to 2 minutes in a hot skillet with a few drops of oil to brown the surface; if made as one large piece, cut into 4 squares and brown both sides.

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   8. While the corn cakes bake, heat the remaining tablespoon of vegetable oil in an oven-safe skillet. Sear the pork medallions for 2 minutes per side over medium-high heat until nicely colored.

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   9. Transfer the skillet with the pork to the oven and finish cooking at 200 °C / 400 °F for 8 to 10 minutes, or until the center is cooked through but still juicy. Let rest for 5 minutes out of the oven.

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    10. Return the coffee-prune sauce to the heat if needed. Add the resting juices from the pork and cook 1 more minute to bring the flavors together.

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    11. Serve one golden sweet corn cake on each plate, place 2 pork medallions on top or alongside, spoon over the coffee and prune sauce, and finish with sliced avocado and chopped fresh cilantro.

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    12. Serve hot, with extra sauce at the table to enjoy with the corn cake and avocado.