Cuban Pork Loin in Cane Syrup and Lime Adobo with Red Bean Rice and Roasted Eggplant

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, mix the cane syrup, lime juice, half of the crushed garlic, 1 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil.

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   2. Pat the pork loin dry and rub it thoroughly with the adobo. Let it rest for 20 minutes at cool room temperature while you prepare the other components.

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   3. Place the eggplant on a baking tray, add the green bell pepper, half of the onion, 1 tablespoon vegetable oil, the remaining oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the vinegar. Toss well and roast for 30 minutes at 220 °C / 425 °F, stirring halfway through.

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   4. Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Sauté the remaining onion with the rest of the garlic for 3 to 4 minutes, until softened.

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   5. Add the white rice, the remaining cumin, and the bay leaf. Stir for 1 minute to lightly coat and toast the rice.

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   6. Add the cooked red beans, red bean broth, water, and 1/4 teaspoon salt. Once it boils, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

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   7. Heat a large oven-safe skillet over medium-high heat. Sear the pork loin for 2 minutes per side until well browned.

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   8. Transfer the skillet to the oven and roast the pork loin at 190 °C / 375 °F for 18 to 22 minutes, or until cooked through but still juicy. Remove from the oven and let it rest for 8 minutes before slicing.

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   9. Remove the bay leaf from the red bean rice and gently mix. Taste and adjust salt if needed.

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    10. Serve the sliced pork loin with the red bean rice and roasted eggplant with onion and green bell pepper. Spoon the resting juices from the pork over the top for extra flavor.