Dominican Pork Loin in Passion Fruit and Sweet Pepper Sauce with Golden Mangú and Oregano Onions

Instructions

1. 1

   1. Season the pork loin medallions with 5 g (1 tsp) salt, black pepper, 2 g (1 tsp) dried oregano, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Let rest for 15 minutes while you prepare the remaining components.

2. 2

   2. Place the green plantains in a pot with enough additional water to cover them and add 2 g (1/2 tsp) salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until tender.

3. 3

   3. While the plantains cook, combine the passion fruit pulp, honey, and 60 ml (1/4 cup) water in a bowl. Set aside as the sauce base.

4. 4

   4. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the red onion, the sweet peppers, the remaining garlic, 2 g (1 tsp) dried oregano, the vinegar, and 15 ml (1 tbsp) lime juice. Cook for 3 to 4 minutes until the onion softens but still keeps some texture. Remove and reserve as the oregano onions.

5. 5

   5. In the same skillet, heat another 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side until well browned. If checking doneness, the center should reach 145°F/63°C. Transfer to a plate.

6. 6

   6. Reduce to medium heat and pour the passion fruit mixture into the skillet. Add any juices released by the pork and cook for 4 to 5 minutes, stirring, until the sauce thickens slightly. Return the pork to the skillet and cook 3 more minutes, spooning the sauce over the medallions to glaze them.

7. 7

   7. Drain the cooked plantains and mash them immediately with the butter, warm milk, 120 ml (1/2 cup) water, scallions, and the remaining salt. Mix until you get a smooth but sturdy mangú. If you prefer it looser, add a little more hot water.

8. 8

   8. To brown the mangú, shape it into 4 thick rounds. Heat the final 15 ml (1 tbsp) vegetable oil in a nonstick skillet over medium heat and cook the mangú rounds for 2 to 3 minutes per side until a light golden crust forms.

9. 9

   9. Serve each portion with one golden mangú round, 2 pork medallions with plenty of passion fruit sauce, and a spoonful of oregano onions on top.

10. 10

    10. If you want to hold the dish warm before serving, keep it covered in a 200°F/95°C oven for up to 10 minutes without drying out the sauce.