Honduran Pork Loin in Jocote and Annatto Sauce with Golden Yuca and Mint Chimol

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion, the red sweet pepper, and 4 garlic cloves on a baking tray. Rub with 1 tablespoon vegetable oil and roast for 18 minutes, until softened and lightly charred in spots.

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   2. While the vegetables roast, place the cassava in a pot with enough water to cover and 1 teaspoon salt. Cook over medium-high heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the woody core if present, and set aside.

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   3. Season the pork loin medallions with 1 teaspoon salt, 1/2 teaspoon black pepper, the cumin, and 2 tablespoons of the sour orange juice. Let rest for 10 minutes.

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   4. For the sauce, blend the jocotes, roasted tomatoes, roasted onion, roasted sweet pepper, the 4 roasted garlic cloves, annatto, sugar, 4 tablespoons sour orange juice, 1 cup water, and half of the cilantro until thick and smooth.

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   5. Heat 1 tablespoon vegetable oil in a wide skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely colored. Transfer to a plate; it should not be fully cooked yet.

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   6. In the same skillet, pour in the blended sauce and cook over medium heat for 8 minutes, stirring occasionally, until it deepens in color and thickens slightly.

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   7. Return the pork to the skillet with the sauce. Cook over medium-low heat for 10 to 12 minutes, or until the pork is cooked through and juicy and the sauce coats it well. Adjust with the remaining salt and a little more black pepper if needed.

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   8. To brown the cassava, heat the butter with 1 tablespoon vegetable oil in another skillet over medium heat. Add the remaining 2 garlic cloves, finely chopped, and cook for 30 seconds. Add the cooked cassava and brown for 6 to 8 minutes, turning, until golden at the edges. Add a pinch of salt.

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   9. Make the chimol by mixing the remaining finely chopped onion with the rest of the cilantro, the mint, and 2 tablespoons sour orange juice. Season with a pinch of salt and black pepper and let stand for 5 minutes.

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    10. Serve a portion of golden cassava, top or side it with the pork medallions and plenty of jocote sauce, and finish with the fresh mint chimol.