Pork Loin with Cocoa-Coffee Crust, Arracacha Mash, and Warm Cabbage-Pineapple Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a small bowl, mix the ground coffee, cocoa powder, grated panela, half of the minced garlic, cumin, annatto, 4 g salt, and 1 g black pepper until evenly combined.

3. 3

   Pat the pork loin dry with paper towels, rub it with 15 ml (1 tbsp) vegetable oil, and coat it all over with the coffee-cocoa mixture, pressing lightly so it adheres.

4. 4

   Heat a large oven-safe skillet or a regular skillet over medium-high heat with the remaining 15 ml (1 tbsp) vegetable oil. Sear the pork loin for 2 to 3 minutes per side until browned.

5. 5

   Transfer the pork loin to a baking tray if needed and roast at 200 °C / 400 °F for 22 to 28 minutes, or until cooked to your preferred doneness. Let it rest for 10 minutes before slicing.

6. 6

   While the pork cooks, place the arracacha in a pot with enough water and a pinch of salt. Cook over medium heat for 20 to 25 minutes until very tender.

7. 7

   Drain the arracacha and mash it while hot with the hot milk, butter, 2 g salt, and a pinch of pepper until smooth and creamy. Keep warm.

8. 8

   For the warm salad, heat a wide skillet over medium heat. Add the red onion and the remaining minced garlic, and sauté for 2 minutes.

9. 9

   Add the green cabbage, fresh pineapple, and chicken broth. Cook for 4 to 5 minutes, stirring, until the cabbage softens slightly but still keeps some texture.

10. 10

    Stir in the lime juice, fresh cilantro, the remaining 2 g salt, and the rest of the black pepper. Cook 1 more minute and remove from the heat.

11. 11

    Slice the pork loin. Serve a base of arracacha mash, top with the cocoa-coffee crusted pork, and finish with the warm cabbage, pineapple, and red onion salad on the side.