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

Instructions

1. 1

   1. Season the pork loin medallions with 4 g salt, black pepper, 1 teaspoon ground annatto, half of the chopped garlic, and the sour orange juice. Let them rest for 15 minutes while you prepare the remaining components.

2. 2

   2. Place the yuca in a pot with enough water to cover it and 2 g salt. Cook over medium heat for 18 to 20 minutes, until tender but still firm. Drain and set aside.

3. 3

   3. For the sauce, heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté half of the onion, the red sweet pepper, and the remaining garlic for 4 minutes. Add the tomato, jocotes, grated panela, cumin, the remaining teaspoon of ground annatto, 2 g salt, and 240 ml water. Cook for 12 minutes, until the jocote is very soft.

4. 4

   4. Blend the jocote mixture until smooth. Return the sauce to the skillet and cook for 5 more minutes over low heat so it thickens slightly. Keep warm.

5. 5

   5. Heat 1 tablespoon vegetable oil on a griddle or large skillet over medium-high heat. Brown the cooked yuca for 3 to 4 minutes per side until it develops a light crust and golden color. Keep warm.

6. 6

   6. In a bowl, combine the fresh corn kernels, the remaining chopped onion, fresh cilantro, lime juice, and a pinch of salt. Mix well and let stand for 5 minutes to form the chimol.

7. 7

   7. Preheat the oven to 200 °C / 400 °F.

8. 8

   8. Heat the remaining 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat. Sear the pork medallions for 2 minutes per side until lightly browned.

9. 9

   9. Pour the jocote sauce over the seared pork and transfer the skillet to the oven. Bake for 10 to 12 minutes at 200 °C / 400 °F, or until the pork is cooked through and juicy.

10. 10

    10. Serve the pork medallions covered with jocote sauce, alongside the golden yuca, and finish with the fresh corn chimol on top or on the side.