Pork Loin in Cape Gooseberry and Panela Sauce with Warm Hominy and Cheese Cake

Name: Pork Loin in Cape Gooseberry and Panela Sauce with Warm Hominy and Cheese Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 21 oz pork loin; 9 oz cape gooseberries; 2 1/2 cups cooked hominy; 6 oz fresh cheese; 1 large egg; 1 1/2 cups red onion; 4 cloves garlic; 1/2 cup cilantro; 3 tbsp grated panela; 3 tbsp apple cider vinegar; 1/2 cup orange juice; 3/4 cup chicken broth; 1 1/2 tbsp butter; 3 tbsp achiote oil; 3 tbsp fine cornmeal; 1/4 cup milk; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 1 small fresh red chili; 2 tbsp water

An original main dish inspired by Ecuadorian highland and coastal flavors: seared pork loin medallions finished in a sweet-savory cape gooseberry and panela sauce, served over a soft warm hominy and fresh cheese cake, with cilantro and quick-pickled red onion.

25 minPrep

45 minCook

70 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

600 g pork loin (cut en 8 medallones)
250 g cape gooseberries (without peel, partidas por the mitad)
400 g cooked hominy (well escurrido)
180 g fresh cheese (desmenuzado)
1 unit egg (for ligar the pastel)
180 g red onion (100 g en pluma for encurtido and 80 g chopped for the sauce)
12 g garlic (chopped fino)
20 g cilantro (chopped)
45 g grated panela (or piloncillo grated)
45 ml apple cider vinegar (for the encurtido and the sauce)
120 ml orange juice (freshly squeezed)
180 ml chicken broth (low sodium)
20 g butter (for the pastel)
45 ml achiote oil (divided)
20 g fine cornmeal (for dar estructura al pastel)
60 ml milk (for suavizar the pastel)
2 g ground cumin (divided)
1 g dried oregano (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
10 g fresh red chili (without semillas and chopped fino, optional)
30 ml water (for ajustar the sauce)

Nutrition facts

per serving

512 kcal

Calories

35 g

Protein

28 g

Carbs

30 g

Fat

4 g

Fiber

24 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

DairyEggs

Instructions

1
Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking pan or 20 cm / 8-inch dish with a little of the achiote oil.
2
For the quick pickle, combine 100 g sliced red onion with 2 tablespoons apple cider vinegar, a pinch of salt, and 2 tablespoons water. Set aside while you continue the recipe.
3
Place the cooked hominy in a bowl and lightly mash it with a fork, leaving some kernels whole for texture. Add the crumbled fresh cheese, egg, milk, fine cornmeal, butter, 2 tablespoons chopped cilantro, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of pepper. Mix well.
4
Transfer the hominy mixture to the prepared pan, pressing it evenly. Bake for 25 minutes at 200 °C / 400 °F, until firm around the edges and lightly golden on top. Keep warm.
5
While the cake bakes, season the pork loin medallions with 1 teaspoon salt, the remaining cumin, the remaining oregano, and the black pepper.
6
Heat 2 tablespoons achiote oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side, working in batches if needed, until nicely colored. Transfer to a plate; it will finish cooking in the sauce.
7
In the same skillet, reduce to medium heat and add the remaining chopped red onion, garlic, and fresh red chili. Cook for 3 minutes, stirring, until the onion softens.
8
Add the cape gooseberries, grated panela, orange juice, chicken broth, and the remaining tablespoon of apple cider vinegar. Cook for 6 to 8 minutes over medium heat, gently crushing some of the gooseberries to create a rustic sauce. If the sauce gets too thick, add the water.
9
Return the pork to the skillet along with any juices. Cook for 4 to 6 minutes over medium-low heat, until the sauce coats the meat and the pork is cooked through yet still juicy.
10
Adjust with salt if needed and stir half of the remaining cilantro into the sauce. Let the pork rest for 2 minutes off the heat.
11
Unmold or cut the warm hominy and cheese cake into 4 portions. Serve each portion with 2 pork medallions, plenty of cape gooseberry sauce spooned over, and some quick-pickled red onion on the side.
12
Finish with the rest of the fresh cilantro and serve immediately.

Chef tips

If the cape gooseberries are very tart, add 1 extra teaspoon of panela. For a crisper cake, bake it 5 minutes longer. Do not overcook the pork so it stays juicy.

Substitutions

You can replace the pork loin with thick-cut chicken breast fillets. Fresh cheese can be swapped for farmer cheese. If you cannot find cape gooseberries, use a mild tamarillo and small-diced pineapple mixture, although the flavor will be different.

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
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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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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