Pork Loin with Arepa Crust, Tangy Guava Sauce, and Warm Creole Potato Salad

Name: Pork Loin with Arepa Crust, Tangy Guava Sauce, and Warm Creole Potato Salad
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb pork loin; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 3 cloves garlic; 2 tbsp lime juice; 2 tbsp vegetable oil; 4.2 oz day-old white arepa; 1 tbsp butter; 9 oz sour guava or ripe pink guava; 3 tbsp grated panela; 3/4 cup water; 1/2 cup red onion; 1.3 lb creole potatoes; 1/2 cup scallions; 1/4 cup fresh cilantro; 1 tbsp cane vinegar or white vinegar; 1/4 cup sweet chili pepper; 1/4 cup chicken broth

An original Colombian-inspired recipe featuring seared and roasted pork loin coated with a crisp white arepa crust, finished with a bright tangy guava, panela, and lime sauce, and served with a warm salad of creole potatoes, scallions, and cilantro. It brings together Andean and Caribbean flavors in a homey yet elegant dish.

30 minPrep

55 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin (without exceso of grasa)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
9 g garlic (machacado)
30 ml lime juice (divided)
30 ml vegetable oil (divided)
120 g day-old white arepa (desmenuzada or grated fino)
15 g butter (derretida)
250 g sour guava or ripe pink guava (pelada and chopped)
35 g grated panela
180 ml water (for the sauce)
80 g red onion (en pluma fina, divided)
600 g creole potatoes (lavadas and whole si son small)
50 g scallions (chopped finely)
12 g fresh cilantro (chopped)
15 ml cane vinegar or white vinegar
30 g sweet chili pepper (chopped fino)
60 ml chicken broth (for humedecer the ensalada tibia)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

33 g

Carbs

24 g

Fat

4 g

Fiber

29 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. Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry with paper towels and season it with 5 g (1 tsp) salt, black pepper, cumin, crushed garlic, and 15 ml (1 tbsp) lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a small bowl, mix the crumbled white arepa with the melted butter and 15 ml (1 tbsp) vegetable oil until it forms a moist crumb. Set aside.
3
3. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the pork loin on all sides for 6 to 8 minutes until browned. Transfer it to a baking tray or ovenproof dish.
4
4. Press the arepa mixture over the top and sides of the seared pork loin to create a crust. Roast for 22 to 28 minutes at 200 °C / 400 °F, or until the center reaches a safe internal temperature and the exterior is golden. Remove and let rest for 10 minutes before slicing.
5
5. While the pork roasts, make the sauce. Place the chopped guava, grated panela, water, half of the red onion, and a pinch of salt in a saucepan. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until the fruit is very soft.
6
6. Blend or mash the guava mixture until you have a thick sauce. Return the sauce to the pan, add the vinegar and the remaining lime juice, and cook 3 to 4 minutes more over low heat until glossy. Keep warm.
7
7. For the warm salad, cook the creole potatoes in water with a pinch of salt for 15 to 18 minutes, or until tender. Drain and halve them if they are large.
8
8. In a medium skillet, combine the cooked potatoes with the chicken broth, scallions, sweet chili pepper, the rest of the red onion, cilantro, and the remaining salt. Cook for 2 to 3 minutes over medium heat, just until everything is warm and well combined.
9
9. Slice the pork loin into thick pieces. Serve with the tangy guava sauce spooned over or on the side, along with the warm creole potato, scallion, and cilantro salad.
10
10. If you want extra crunch, return the arepa-crusted loin to the oven for a final 2 minutes under the broiler at 230 °C / 450 °F, watching closely so it does not burn.

Chef tips

Use a slightly stale white arepa so the crust turns crispier. If the guava has many seeds, strain the sauce after blending for a smoother texture.

Substitutions

You can replace creole potatoes with small yellow potatoes. If panela is unavailable, use brown sugar. Sweet chili pepper can be substituted with finely diced red bell pepper, though the flavor will be less traditional.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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
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