Honduran Pork Loin in Nance and Sweet Pepper Sauce with Gentle Coconut Rice

Name: Honduran Pork Loin in Nance and Sweet Pepper Sauce with Gentle Coconut Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin; 1 1/2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 1 tsp ground cumin; 4 tbsp sour orange; 2 tbsp vegetable oil; 1 cup nance fruit; 1 1/2 cups ripe tomato; 1 cup red sweet pepper; 1 cup white onion; 2 tbsp culantro; 1 tsp annatto; 1 cup chicken broth; 1 cup white rice; 1 cup coconut milk; 3/4 cup water; 1 tbsp butter; 1 leaf bay leaf; 2 tbsp scallion

An original Honduran-inspired recipe featuring seared pork loin medallions in a velvety nance, tomato, and sweet pepper sauce, served over gentle coconut rice. The result is a balanced, fragrant, home-style dish with tropical and traditional Honduran flavors.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin (cut en medallones gruesos)
8 g salt (divided)
2 g black pepper (freshly ground)
12 g garlic (chopped fino)
2 g ground cumin (for sazonar the cerdo)
60 ml sour orange (su juice; si no hay, ver sustituciones)
30 ml vegetable oil (divided)
180 g nance fruit (without semilla, ripe)
250 g ripe tomato (chopped)
120 g red sweet pepper (chopped diced small)
120 g white onion (chopped fina)
8 g culantro (chopped)
2 g annatto (ground or en pasta diluida)
240 ml chicken broth (for the sauce)
200 g white rice (lavado and escurrido)
240 ml coconut milk (without sugar)
180 ml water (for cocer the arroz)
14 g butter (for the arroz)
1 unit bay leaf (for the arroz)
20 g scallion (chopped, for terminar)

Nutrition facts

per serving

585 kcal

Calories

35 g

Protein

35 g

Carbs

31 g

Fat

3 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

Dairy

Instructions

1
1. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, ground cumin, half of the minced garlic, and the sour orange juice. Let them rest for 15 minutes in the refrigerator.
2
2. In a medium saucepan, heat the butter over medium heat. Add the white rice and sauté for 2 minutes, stirring constantly. Add the coconut milk, water, 2 g (1/2 tsp) salt, and the bay leaf. Once it comes to a boil, reduce to low, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
3
3. While the rice cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the pork medallions for 3 to 4 minutes per side until nicely colored. Transfer them to a plate. If you prefer to finish them in the oven, move them to a preheated oven at 375°F / 190°C for 6 to 8 minutes, until cooked through.
4
4. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the white onion, the rest of the garlic, and the red sweet pepper for 4 minutes over medium heat until fragrant and softened.
5
5. Add the ripe tomato, annatto, and nance fruit. Cook for 5 minutes, lightly crushing the nance so it releases its pulp. Pour in the chicken broth and cook 6 minutes more over medium heat until the mixture thickens slightly.
6
6. Stir in the culantro and carefully blend the sauce until smooth. Return the sauce to the skillet and adjust with the remaining 2 g (1/4 tsp) salt if needed.
7
7. Return the browned pork to the skillet with the sauce. Cook over medium-low heat for 8 to 10 minutes, spooning sauce over the medallions, until the pork is fully cooked and juicy.
8
8. Remove the bay leaf from the coconut rice and fluff the rice with a fork. Mix the chopped scallion into the rice just before serving.
9
9. Serve a bed of gentle coconut rice, top with the pork loin medallions, and spoon over plenty of nance and sweet pepper sauce.

Chef tips

For a finer sauce, strain it after blending. If the nance is very tart, add 1 teaspoon grated panela to the sauce to round out the flavor without making it sweet.

Substitutions

If you cannot find sour orange, use half orange juice and half lime juice. Culantro can be replaced with cilantro, though the flavor will be milder. If fresh nance is unavailable, thawed frozen nance may be used.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
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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