Honduran Pork Loin in Jocote and Annatto Recado with Golden Yuca and Fresh Corn Chimol

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes, half of the white onion, the red sweet pepper, and the garlic cloves on a tray. Coat with 1 tablespoon vegetable oil and roast for 20 minutes, until the vegetables are browned and soft.

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   2. While the vegetables roast, season the pork loin medallions with 5 g salt, black pepper, cumin, oregano, and 2 tablespoons of the sour orange juice. Let them rest for 10 minutes.

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   3. Cook the yuca in a pot with enough water and 3 g salt for 18 to 20 minutes, until tender but not falling apart. Drain well and remove any tough inner fiber.

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   4. For the recado, blend the pitted ripe jocotes, roasted tomatoes, roasted onion, roasted sweet pepper, roasted garlic, annatto paste, half of the cilantro, 3 additional tablespoons of sour orange juice, and 180 ml water. Blend until smooth.

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   5. Heat a wide skillet over medium-high heat with 1 tablespoon vegetable oil. Sear the pork medallions for 2 minutes per side, until nicely colored. Remove and set aside on a plate.

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   6. In the same skillet, pour in the blended recado and cook over medium heat for 8 minutes, stirring occasionally, until it thickens slightly and deepens in color. Adjust with 2 g salt if needed.

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   7. Return the pork to the skillet with the sauce, reduce to medium-low heat, and cook for 10 to 12 minutes more, spooning the recado over the medallions, until the pork is fully cooked and juicy.

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   8. Heat another skillet or griddle over medium heat with 1 tablespoon vegetable oil. Brown the cooked yuca for 3 to 4 minutes per side, until it develops golden, crisp edges.

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   9. Make the chimol by mixing the fresh corn kernels, diced tomato, red onion, remaining cilantro, lime juice, white vinegar, and a pinch of salt in a bowl. Toss well and let stand for 5 minutes.

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    10. Serve the hot pork medallions with plenty of jocote recado, alongside the golden yuca, and finish with a spoonful of fresh corn chimol on top or on the side.