Colombian Pork Loin in Soursop and Sweet Pepper Sauce with Tender Corn Mote

Name: Colombian Pork Loin in Soursop and Sweet Pepper Sauce with Tender Corn Mote
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: colombiana
Ingredients: 21 oz pork loin; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 3 cloves garlic; 2 tbsp lime juice; 2 tbsp vegetable oil; 1 cup scallions; 1 cup sweet red pepper; 1 cup soursop pulp; 1 cup chicken broth; 1 tbsp grated panela; 1/2 cup fresh cilantro; 2 cups fresh corn kernels; 10 1/2 oz baby yellow potatoes; 2 cups water; 1/2 cup milk; 2 tbsp butter; 2 oz queso costeño; 1/2 tsp ground annatto

An original Colombian-inspired main dish featuring seared pork loin medallions in a smooth soursop, sweet pepper, scallion, and cilantro sauce, served over a creamy tender corn and baby potato mote. It balances fruity sweetness, gentle acidity, and comforting homestyle Colombian flavor.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g pork loin (cut en 8 medallones)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin (divided)
9 g garlic (chopped, divided)
30 ml lime juice (fresh)
30 ml vegetable oil (divided)
80 g scallions (chopped, divided)
120 g sweet red pepper (without semillas, chopped)
250 g soursop pulp (without semillas)
240 ml chicken broth (low sodium)
12 g grated panela (or to taste)
16 g fresh cilantro (chopped, divided)
300 g fresh corn kernels (puede ser fresh or congelado)
300 g baby yellow potatoes (peladas and diced small)
480 ml water (for the mote)
120 ml milk (whole or semidescremada)
28 g butter (for the mote)
60 g queso costeño (desmoronado)
1 g ground annatto (for color and aroma)

Nutrition facts

per serving

498 kcal

Calories

36 g

Protein

29 g

Carbs

25 g

Fat

4 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, 1 g (1/2 tsp) cumin, half of the garlic, and the lime juice. Let rest in the refrigerator for 15 minutes.
2
2. For the mote, place the corn kernels, baby yellow potatoes, water, 2 g (1/2 tsp) salt, annatto, and half of the scallions in a pot. Cook over medium heat for 18 to 20 minutes, until the potatoes are very tender.
3
3. Add the milk, butter, and half of the cilantro to the mote. Partially mash the potatoes and some of the corn with a spoon or potato masher to create a creamy but rustic texture. Stir in the queso costeño and cook 3 minutes more. Keep warm over very low heat.
4
4. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned. Remove and reserve on a plate.
5
5. In the same skillet, add the remaining oil, the rest of the scallions, the sweet red pepper, and the remaining garlic. Sauté for 4 minutes, stirring, until fragrant and softened.
6
6. Add the soursop pulp, chicken broth, grated panela, the remaining cumin, and 2 g (1/2 tsp) salt. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly.
7
7. Return the pork medallions to the skillet along with any juices collected on the plate. Cover and cook over medium-low heat for 10 to 12 minutes, or until the pork reaches a safe internal temperature of 145°F and 63°C. Then let it rest for 3 minutes off the heat.
8
8. Adjust the sauce seasoning with the remaining salt if needed and add the remaining cilantro right at the end to keep it fresh.
9
9. Spoon a generous base of tender corn mote onto each plate and place 2 pork medallions per serving on top. Cover with the soursop and sweet pepper sauce. If desired, warm the plates before serving in a 200°F and 95°C oven for 5 minutes.
10
10. Serve immediately to enjoy the contrast of creamy mote, juicy pork, and fruity Colombian-style sauce.

Chef tips

If the soursop is very tart, add a little more panela; if it is very sweet, balance it with a few extra drops of lime juice. For a smoother sauce, you can blend it before returning the pork to the skillet.

Substitutions

You can replace the pork loin with chicken breast medallions. Queso costeño can be substituted with a salty fresh cheese. If you cannot find soursop, use a mix of white guava pulp and a little lime juice, though the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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