Colombian Pork Loin in Feijoa Mustard Sauce with Sweet Corn Hominy and Tender Fava Beans

Instructions

1. 1

   1. Season the pork loin medallions with 5 g (1 tsp) salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned. Transfer to a plate; it will finish cooking later in the sauce.

3. 3

   3. In the same skillet, add the white onion and half of the garlic. Cook for 3 minutes over medium heat until the onion softens. Add the chopped feijoas, grated panela, mustard, orange juice, chicken broth, and apple cider vinegar. Cook for 8 to 10 minutes, stirring, until the feijoa softens and the sauce thickens slightly.

4. 4

   4. Blend or mash the feijoa sauce until semi-smooth, then return it to the skillet. Add the pork medallions and cook over medium-low heat for 8 to 10 minutes more, until the pork is fully cooked and reaches an internal temperature of 145°F and 63°C. Turn off the heat and let it rest for 3 minutes.

5. 5

   5. Meanwhile, in a medium saucepan melt the butter over medium heat. Add the sweet corn kernels, cooked white hominy, milk, 2 g (1/2 tsp) salt, and 60 ml (1/4 cup) water. Cook for 10 minutes, stirring occasionally, until the corn is tender and the mixture is creamy. Lightly mash part of the hominy with a spoon or potato masher for texture, without turning it into a full puree.

6. 6

   6. In a small skillet, heat the remaining 15 ml (1 tbsp) vegetable oil. Add the scallions, the rest of the garlic, and the cooked tender fava beans. Sauté for 3 to 4 minutes over medium heat. Add 1 g (1/4 tsp) salt and the fresh cilantro, mix well, and remove from the heat.

7. 7

   7. If you want to keep the pork warm without reducing the sauce further, transfer it to an oven-safe dish and cover loosely; keep it warm at 250°F and 120°C for a few minutes while you finish the hominy and fava beans.

8. 8

   8. Serve a base of creamy sweet corn hominy on each plate, top with two pork medallions, spoon over the feijoa sauce, and finish with the sautéed tender fava beans, scallions, and cilantro.