Pork Loin in Tamarind Coffee Sauce with Rustic Plantain Cilantro Mash

Instructions

1. 1

   1. In a medium pot, place the green plantain and ripe plantain with enough water and a pinch of salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.

2. 2

   2. While the plantains cook, pat the pork loin medallions dry and season them with 1 teaspoon salt, black pepper, cumin, and sweet paprika.

3. 3

   3. In a bowl, mix the tamarind pulp, strong brewed black coffee, grated panela, chicken broth, and lime juice until well combined. Set the sauce aside.

4. 4

   4. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter is foamy, sear the pork loin for 2 to 3 minutes per side, working in batches if needed, until nicely browned. Remove and reserve.

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   5. In the same skillet, reduce to medium heat and add the scallions, half of the garlic, and another pinch of salt. Cook for 2 to 3 minutes, stirring, until softened.

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   6. Pour the tamarind-coffee mixture into the skillet, scraping up the browned bits, and cook for 4 to 5 minutes until the sauce reduces slightly.

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   7. Return the pork loin to the skillet, partially cover, and cook over medium-low heat for 10 to 12 minutes, or until the center reaches 145°F and 63°C. Turn off the heat and let it rest for 3 minutes in the sauce.

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   8. Drain the green plantain and ripe plantain. Mash them in a large bowl with the remaining tablespoon of butter, the remaining tablespoon of vegetable oil, the rest of the garlic, half of the cilantro, and 2 to 4 tablespoons of the cooking liquid if needed to loosen the texture. Adjust with the remaining salt to taste.

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   9. Taste the sauce and, if desired, reduce it for 1 to 2 more minutes for a shinier, thicker texture. Stir to coat the pork loin well.

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    10. Serve a bed of rustic plantain mash, top with the pork loin and plenty of tamarind coffee sauce, and finish with the remaining chopped cilantro.