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

Name: Honduran Pork Loin in Jocote and Annatto Sauce with Golden Yuca and Corn Chimol
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin, cut into medallions; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 4 cloves garlic; 1 tsp ground cumin; 1/3 cup sour orange juice; 3 tbsp vegetable oil; 9 oz ripe red jocotes; 10.5 oz ripe tomatoes; 5 oz white onion; 1 cup red sweet pepper; 1 1/2 tbsp grated panela; 1/2 cup fresh cilantro; 1.75 lb peeled yuca; 1 tsp paprika; 1 cup fresh corn kernels; 2 tbsp lime juice; 1 tbsp white vinegar

An original Honduran-inspired dish featuring seared and roasted pork loin with a sweet-tart sauce of jocote, tomato, and annatto. It is served with oven-golden yuca and a fresh corn, cilantro, and lime chimol for a bright and distinctly Honduran contrast.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cut into medallions (of approx. 2 cm of grosor)
8 g salt (divided)
2 g black pepper (freshly ground)
5 g ground annatto (divided)
12 g garlic (2 cloves chopped and 2 cloves grated)
2 g ground cumin
80 ml sour orange juice (si no hay, ver sustituciones)
45 ml vegetable oil (divided)
250 g ripe red jocotes (without semilla)
300 g ripe tomatoes (en cuartos)
150 g white onion (en pluma fina, divided)
120 g red sweet pepper (in strips)
20 g grated panela
20 g fresh cilantro (chopped, divided)
800 g peeled yuca (en bastones gruesos)
3 g paprika
160 g fresh corn kernels (puede ser cocido or salteado brevemente)
30 ml lime juice (freshly squeezed)
15 ml white vinegar

Nutrition facts

per serving

472 kcal

Calories

35 g

Protein

37 g

Carbs

20 g

Fat

5 g

Fiber

32 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

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper or lightly grease it.
2
2. In a bowl, combine the pork loin with 4 g salt, black pepper, 3 g ground annatto, 2 grated garlic cloves, cumin, and 30 ml (2 tbsp) sour orange juice. Let it marinate for 15 minutes while you prepare the other components.
3
3. Place the yuca in a pot with enough water and a pinch of salt. Boil for 12 minutes, until just tender but still firm. Drain well and remove any tough inner fibers.
4
4. Toss the drained yuca with 15 ml (1 tbsp) vegetable oil, paprika, 1 g ground annatto, and 1 g salt. Transfer to the tray and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until golden around the edges.
5
5. While the yuca roasts, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the pork medallions for 2 minutes per side. Transfer them to a small baking dish and finish cooking in the oven for 10 to 12 minutes at 200 °C / 400 °F, or until cooked through but still juicy.
6
6. In the same skillet, add the remaining onion, red sweet pepper, and 2 chopped garlic cloves. Cook for 4 minutes over medium heat, stirring, until the onion softens.
7
7. Add the jocotes, tomatoes, panela, the remaining sour orange juice, white vinegar, 2 g salt, and 60 ml (1/4 cup) water. Cook for 10 minutes over medium heat, lightly crushing the jocotes and tomatoes to create a rustic sauce.
8
8. Stir 10 g chopped cilantro into the sauce and return the pork and its juices to the skillet. Cook 2 minutes more so the meat absorbs the flavors.
9
9. For the corn chimol, mix the corn kernels, 40 g onion from the measured amount, 10 g chopped cilantro, lime juice, and a pinch of salt in a bowl. Toss well and let rest for 5 minutes.
10
10. Serve a bed of golden yuca, arrange the pork medallions on the side or on top, spoon over the jocote sauce, and finish with the fresh corn chimol.

Chef tips

If your jocotes are very tart, add a little more panela to taste. For a smoother sauce, you can blend it before returning the pork to the skillet, although the rustic version keeps the dish more home-style.

Substitutions

If sour orange is unavailable, use 20 ml orange juice plus 10 ml lime juice. Jocote can be replaced with firm red plums to keep the sweet-tart profile, though the traditional flavor will change. Pork loin can be replaced with chicken breast, adjusting the cooking time.

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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