Pork Loin in Soursop and Yellow Chili Sauce with Soft Purple Corn Tortillas and Cucumber, Radish, and Mint Salad

Name: Pork Loin in Soursop and Yellow Chili Sauce with Soft Purple Corn Tortillas and Cucumber, Radish, and Mint Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb pork loin; 1 cup soursop pulp; 2 tbsp yellow chili paste; 1 cup white onion; 4 cloves garlic; 1 cup chicken broth; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 cups precooked purple cornmeal; 1 1/2 cups warm water; 1 1/2 cups cucumber; 1 cup radishes; 1/2 cup red onion; 1/4 cup fresh mint leaves; 1 tbsp apple cider vinegar; 2 tsp honey

An original Latin American dish featuring seared pork loin medallions in a silky soursop, mild yellow chili, and lime sauce, served with tender griddled purple corn tortillas and a fresh crunchy salad of cucumber, radish, red onion, and mint.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin (cut en medallones gruesos)
250 g soursop pulp (without semillas)
30 g yellow chili paste (ajusta to taste)
120 g white onion (chopped finely)
12 g garlic (chopped)
240 ml chicken broth (low sodium)
45 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano
8 g salt (divided or to taste)
2 g black pepper
240 g precooked purple cornmeal (for tortillas)
360 ml warm water (for the dough)
200 g cucumber (en medias lunas finas)
100 g radishes (sliced finas)
60 g red onion (en pluma fina)
10 g fresh mint leaves (chopped)
15 ml apple cider vinegar
10 g honey

Nutrition facts

per serving

520 kcal

Calories

33 g

Protein

39 g

Carbs

24 g

Fat

4 g

Fiber

35 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

No declared allergens

Instructions

1
1. Season the pork loin medallions with 1 tablespoon lime juice, cumin, oregano, 1 teaspoon salt, and black pepper. Let them rest for 10 minutes while you prepare the remaining components.
2
2. In a bowl, mix the cucumber, radishes, red onion, mint, apple cider vinegar, honey, 1 tablespoon lime juice, 1 tablespoon vegetable oil, and 1/4 teaspoon salt. Chill the salad until ready to serve.
3
3. For the tortillas, combine the precooked purple cornmeal with the warm water, 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Knead for 2 to 3 minutes until you have a smooth dough that does not stick to your hands. Divide into 8 portions and cover with a towel.
4
4. Heat a large skillet or griddle over medium-high heat. If using an electric surface, preheat to 375 °F / 190 °C. Add 1 tablespoon vegetable oil and sear the pork for 2 to 3 minutes per side. Remove and set aside.
5
5. In the same skillet, reduce to medium heat and cook the white onion for 3 minutes. Add the garlic and cook 30 seconds more. Stir in the yellow chili paste and cook for 1 minute, stirring so it becomes fragrant.
6
6. Add the soursop pulp, chicken broth, and the remaining tablespoon of lime juice. Cook over medium heat for 5 to 6 minutes until the sauce looks slightly thickened. Carefully blend or use an immersion blender until silky smooth.
7
7. Return the sauce to the skillet, adjust with the remaining salt if needed, and add the seared pork back in with its juices. Cook over low heat for 8 to 10 minutes, until the center of the pork reaches 145 °F / 63 °C.
8
8. While the pork finishes cooking, flatten each dough portion between plastic sheets to form tortillas about 12 cm / 5 inches wide. Cook them on a hot griddle or skillet over medium heat, or at 375 °F / 190 °C if electric, for 2 minutes per side until cooked through and flexible.
9
9. Let the pork rest for 3 minutes in the sauce off the heat. Serve the medallions with plenty of soursop-yellow chili sauce, alongside the purple corn tortillas and the cucumber, radish, and mint salad.

Chef tips

If your soursop is very sweet, add a few extra drops of lime juice to balance the sauce. Keep the tortillas soft by storing them covered with a clean towel as soon as they come off the griddle.

Substitutions

You can substitute the pork loin with boneless chicken breast or thigh. If purple cornmeal is unavailable, use yellow or white precooked cornmeal. Soursop can be replaced with white guava pulp for a different, though less creamy, profile.

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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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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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