Ecuadorian pork loin in smoked tree tomato herb sauce with mashed green plantain and warm lupini beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole tree tomatoes on a small tray and roast for 12 minutes, turning once, until the skins are lightly charred and the flesh is softened.

2. 2

   Remove the tree tomatoes from the oven, let them cool for 5 minutes, peel them, and blend them with 120 ml (1/2 cup) of the stock, the panela, half of the garlic, half of the cilantro, the smoked paprika, and a pinch of salt until smooth.

3. 3

   Meanwhile, bring 1500 ml (6 cups) of water with a pinch of salt to a boil in a medium pot. Add the cassava and cook for 15 minutes. Add the green plantain and cook both for 15 minutes more, until tender.

4. 4

   Season the pork loin medallions with 1 tablespoon of annatto oil, the cumin, 1 teaspoon of salt, and the black pepper. Let them rest for 10 minutes while you continue with the sides.

5. 5

   Heat a large skillet over medium-high heat with the remaining tablespoon of annatto oil. Sear the pork for 2 to 3 minutes per side. Reduce the heat to medium, add the remaining stock, and cook for 4 to 5 minutes more, until the center is cooked through but still juicy. Remove the medallions and keep them covered.

6. 6

   In the same skillet, add half of the red onion and the remaining garlic. Sauté for 2 minutes. Pour in the blended tree tomato sauce and cook over medium heat for 6 to 8 minutes, stirring, until slightly thickened. Return the pork to the skillet and spoon the sauce over it for 2 minutes.

7. 7

   Drain the cassava and plantain. Remove the tough inner core from the cassava if needed. Mash both in a large bowl with the butter, fresh cheese, parsley, a pinch of salt, and 2 to 3 tablespoons of the cooking liquid if needed to loosen the texture. It should be rustic and smooth.

8. 8

   In a small skillet or saucepan, warm the lupini beans with 2 tablespoons of water for 2 minutes. Turn off the heat and mix with the remaining red onion, the key lime juice, the remaining cilantro, and a pinch of salt.

9. 9

   Serve a portion of the plantain and cassava mash on each plate. Top or side with two pork medallions and plenty of smoked tree tomato sauce, then finish with the warm lupini bean and onion mixture. Serve immediately.