Pork Loin in Guava and Ancho Chile Sauce with Creamy Coconut Pumpkin Rice and Cucumber Red Onion Salad

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Season the pork loin medallions on both sides with 5 g (1 tsp) salt, black pepper, and ground cumin.

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   2. Place the dried ancho chile in a bowl with 120 ml (1/2 cup) hot water and soak for 10 minutes until softened.

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   3. Meanwhile, heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 minutes per side until browned. Transfer to a plate.

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   4. In the same skillet, add the remaining tablespoon of vegetable oil and sauté half of the white onion for 2 to 3 minutes. Add the garlic and cook 30 seconds more.

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   5. Transfer the soaked ancho chile with its soaking liquid, guava paste, the onion-garlic mixture from the skillet, 30 ml (2 tbsp) lime juice, and chicken broth to a blender. Blend until smooth.

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   6. Pour the sauce into the skillet, bring to a gentle simmer, and cook for 2 minutes, stirring. Return the pork to the skillet, spoon the sauce over it, and transfer to the oven. Bake for 12 to 15 minutes at 200 °C / 400 °F, or until the pork is cooked through but still juicy.

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   7. For the rice, place a medium saucepan over medium heat with the rice, coconut milk, 180 ml (3/4 cup) water, pumpkin, the remaining white onion, and 3 g (1/2 tsp) salt. Once boiling, reduce the heat, cover, and cook for 18 minutes until the rice is tender and the pumpkin is soft.

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   8. Turn off the heat and let the rice rest, covered, for 5 minutes. Then fold in half of the fresh cilantro and fluff with a fork.

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   9. In a bowl, combine the cucumber, red onion, apple cider vinegar, 15 ml (1 tbsp) lime juice, a pinch of salt, and the remaining fresh cilantro. Let stand for 5 minutes so the salad softens slightly.

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    10. Serve a bed of creamy coconut pumpkin rice, place the pork medallions on top or alongside with plenty of guava-ancho sauce, and finish with the cucumber and red onion salad.

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    11. If you prefer a thicker sauce, cook the skillet over medium heat for 1 to 2 minutes after removing the pork from the oven, stirring frequently before serving.