Cuban Pork Loin in Roasted Pineapple Mojo with Bay Leaf Rice and Garlic Tostones

Instructions

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   1. Preheat the oven to 220°F / 105°C only if you want to keep the tostones warm at the end. Then raise the oven to 425°F / 220°C to roast the pineapple and cook the pork.

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   2. Place the pineapple cubes and half of the white onion on a small tray. Add 1 tablespoon olive oil, the brown sugar, and a pinch of salt. Roast at 425°F / 220°C for 18 minutes, until the pineapple is caramelized and the onion is soft.

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   3. Meanwhile, make the mojo. Blend the roasted pineapple, roasted onion, 4 garlic cloves, orange juice, lime juice, 1 tablespoon olive oil, dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and black pepper until you have a thick sauce.

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   4. Pat the pork loin dry and coat it with half of the pineapple mojo. Reserve the other half for the finishing sauce. Let the pork marinate for 15 minutes in a cool spot.

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   5. Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Sear the pork loin for 2 to 3 minutes per side, including the edges.

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   6. Transfer the skillet to the oven or place the pork in a baking dish. Roast at 375°F / 190°C for 22 to 28 minutes, or until the center is cooked through and juicy. Let the pork rest for 10 minutes before slicing.

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   7. For the bay leaf rice, heat the remaining 1 tablespoon olive oil in a small pot over medium heat. Sauté the remaining onion for 3 minutes. Add 2 chopped garlic cloves and 1/2 teaspoon ground cumin, and cook for 30 seconds.

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   8. Stir in the long-grain white rice, water, bay leaves, and 1/4 teaspoon salt. When it comes to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes. Remove the bay leaves and fluff the rice with a fork.

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   9. Cut the green plantains into thick 1.25-inch rounds. Heat the vegetable oil in a deep skillet to 325°F / 165°C. Fry the rounds for 3 to 4 minutes until just tender, then drain them.

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    10. Flatten each plantain piece with a toston press or the bottom of a glass. Mix a pinch of salt with the remaining finely chopped garlic and sprinkle it over the plantains.

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    11. Raise the oil temperature to 375°F / 190°C. Fry the tostones a second time for 2 to 3 minutes until crisp and golden. Drain them and, if desired, keep them warm in the oven at 220°F / 105°C.

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    12. Warm the reserved pineapple mojo in a small saucepan for 2 to 3 minutes over medium heat until heated through.

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    13. Slice the pork loin into thick medallions. Serve with the bay leaf rice, garlic tostones, and warm pineapple mojo spooned over the top. Finish with chopped fresh cilantro.