Honduran Pork Loin in Nance and Sweet Pepper Sauce with Loroco Rice

Instructions

1. 1

   1. In a bowl, season the pork loin with 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and the sour orange juice. Mix well and let it rest for 15 minutes in the refrigerator.

2. 2

   2. While the pork rests, prepare the rice base. Rinse the white rice under cold water until the water runs clearer, then drain well.

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   3. In a medium pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the onion and sauté for 2 to 3 minutes. Stir in the white rice and cook for 1 minute to lightly toast it.

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   4. Add 240 ml (1 cup) water, 4 g (3/4 tsp) salt, and the loroco. Once it comes to a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed.

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   5. Remove the rice from the heat, add the butter and half of the fresh cilantro. Fluff with a fork, cover again, and keep warm.

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   6. For the sauce, blend the nance fruit with the tomato, the remaining half of the onion, the remaining half of the red sweet pepper, and 120 ml (1/2 cup) water until smooth.

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   7. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat. Remove the pork from the marinade and pat it lightly dry. Reserve the marinade from the bowl.

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   8. Sear the pork loin medallions for 2 to 3 minutes per side, in batches if needed, until well browned. Transfer them to a plate.

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   9. In the same skillet, add the remaining garlic and the remaining red sweet pepper and cook for 2 minutes. Pour in the blended nance-tomato mixture along with the reserved marinade. Cook for 6 to 8 minutes over medium heat, stirring occasionally, until the sauce thickens slightly.

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    10. Return the pork to the skillet, add the remaining fresh cilantro, and cook for 8 to 10 minutes more over medium-low heat, until the pork is fully cooked and reaches a safe internal temperature of 145°F (63°C). If the sauce becomes too thick, add a little more water.

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    11. If you want to keep the pork warm before serving, place it in an oven-safe dish covered with foil and hold it at 200°F (95°C) for up to 10 minutes.

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    12. Serve the pork loin medallions covered with the nance and sweet pepper sauce alongside the hot loroco rice.