Dominican Pork Loin with Coffee-Orange Pilón Marinade and Soft Corn Funche

Name: Dominican Pork Loin with Coffee-Orange Pilón Marinade and Soft Corn Funche
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Dominicana
Ingredients: 1.5 lb pork loin, cut into medallions; 1/2 cup strong brewed coffee; 1/3 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 1/4 tsp salt; 3/4 tsp black pepper; 2 tbsp vegetable oil; 2 tsp brown sugar; 1 cup red onion; 2/3 cup Dominican sweet peppers; 2 tbsp tomato paste; 3/4 cup chicken broth or water; 1/4 cup fresh cilantro; 1 cup fine pre-cooked cornmeal; 2 cups water; 1 cup milk; 2 tbsp butter; 3/4 cup sweet corn kernels

An original Dominican-inspired recipe: pork loin medallions marinated with coffee, sour orange, garlic, and oregano, seared and finished in a light onion and sweet pepper sauce. Served over creamy soft corn funche with a touch of butter and cilantro.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g pork loin, cut into medallions (1 inch thick)
120 ml strong brewed coffee (cold or tibio)
80 ml sour orange juice (si no consigue, ver sustituciones)
18 g garlic (majado or chopped fino)
2 g dried oregano
8 g salt (divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
8 g brown sugar
150 g red onion (en plumas finas)
80 g Dominican sweet peppers (in strips finas)
30 g tomato paste
180 ml chicken broth or water (for the sauce)
12 g fresh cilantro (chopped, divided)
140 g fine pre-cooked cornmeal (for funche)
480 ml water (for funche)
240 ml milk (for funche)
28 g butter
120 g sweet corn kernels (fresh or descongelado)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

25 g

Carbs

28 g

Fat

2 g

Fiber

23 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, combine the brewed coffee, sour orange juice, garlic, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon oil, and brown sugar. Add the pork loin medallions and marinate for 15 to 20 minutes in the refrigerator.
2
2. While the pork marinates, prep the vegetables: slice the red onion, cut the sweet peppers into thin strips, and chop the cilantro. Set aside.
3
3. For the funche, place the water, milk, and 1/4 teaspoon salt in a saucepan. Bring over medium heat until very hot, about 180°F to 195°F / 82°C to 90°C, without letting it boil aggressively.
4
4. Rain in the cornmeal while whisking constantly to avoid lumps. Stir in the sweet corn kernels and cook for 8 to 10 minutes over low heat, stirring with a spoon, until creamy and thick.
5
5. Turn off the heat for the funche and add the butter, half of the chopped cilantro, and a pinch of black pepper. Mix well, cover, and keep warm.
6
6. Remove the pork from the marinade and reserve the marinade. Lightly pat the medallions dry with paper towels so they sear better.
7
7. Heat 1 tablespoon oil in a wide skillet over medium-high heat until the surface reaches about 375°F / 190°C. Sear the pork for 2 to 3 minutes per side, working in batches if needed, until nicely browned.
8
8. Reduce to medium heat, add the red onion and sweet peppers to the skillet, and sauté for 3 minutes. Stir in the tomato paste and cook for 1 minute, stirring so it toasts slightly.
9
9. Pour in the reserved marinade and the chicken broth or water. Cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly and the pork reaches a safe internal temperature of 145°F / 63°C.
10
10. Turn off the heat, sprinkle in the remaining cilantro, and adjust with the remaining salt and black pepper to taste.
11
11. Serve a bed of sweet corn funche on each plate and top with the pork medallions and their onion, sweet pepper, coffee, and orange sauce.

Chef tips

For a shinier sauce, let the pork rest for 3 minutes before serving and reduce the sauce 1 extra minute. The funche should stay soft; if it thickens too much, add a small splash of hot water or milk.

Substitutions

You can replace sour orange juice with a mixture of 3 tablespoons orange juice and 1 tablespoon lime or lemon juice. Pork loin can be swapped for boneless chicken breast or thighs, adjusting the cooking time until they reach 165°F / 74°C internally. For a dairy-free version, use unsweetened plant milk and oil or plant-based margarine instead of milk and butter.

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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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