Ecuadorian Pork Loin in Mortiño and Panela Sauce with Creamy Cheese Hominy

Instructions

1. 1

   1. Season the pork loin medallions with 5 g salt, black pepper, ground cumin, achiote powder, and half of the minced garlic. Let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the mortiño berries, grated panela, orange juice, apple cider vinegar, and 120 ml (1/2 cup) of the chicken broth in a small saucepan. Cook over medium heat for 10 to 12 minutes, lightly crushing some of the berries, until you have a rustic, glossy sauce. Keep warm.

3. 3

   3. For the creamy hominy, heat a medium skillet or saucepan with the butter and 1 tablespoon of the oil. Add half of the diced onion and cook for 3 to 4 minutes until softened. Stir in the remaining garlic and cook for 30 seconds.

4. 4

   4. Add the cooked hominy, milk, and the remaining 120 ml (1/2 cup) chicken broth. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until creamy. Add 80 g (about 2.8 oz) of the fresh cheese, half of the culantro or cilantro, and 3 g salt. Stir until the cheese softens. Keep warm.

5. 5

   5. Heat the remaining oil in a large oven-safe skillet over medium-high heat. Sear the pork medallions for 2 minutes per side until lightly browned. Add the remaining onion around the meat and cook 1 minute more.

6. 6

   6. Transfer the skillet to a preheated oven at 400 °F / 200 °C and roast for 8 to 10 minutes, or until the pork is cooked through but still juicy. Remove from the oven and let rest for 3 minutes.

7. 7

   7. Pour the mortiño-panela sauce over the medallions in the skillet and cook over low heat for 1 to 2 minutes to blend the flavors.

8. 8

   8. Spoon creamy hominy onto each plate. Top with 2 pork medallions per serving, spoon over the sauce, and finish with the remaining fresh cheese and remaining culantro or cilantro.