Quito-Style Pork Loin in Tree Tomato and Mild Canelazo Sauce with Savory Corn Quimbolitos

Instructions

1. 1

   1. Season the pork loin medallions with 8 g (1 1/2 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. For the sauce, heat 15 ml (1 tbsp) annatto oil in a wide skillet over medium heat. Sauté the garlic and onion for 4 to 5 minutes, until the onion is softened.

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   3. Add the tree tomato, naranjilla pulp, panela, cinnamon stick, and cloves. Cook for 3 minutes, then add the chicken stock or water and the orange juice. Simmer over medium-low heat for 12 minutes, until the fruit is very tender.

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   4. Remove the cinnamon and cloves. Blend the mixture until smooth, then strain if you want a finer texture. Return the sauce to the skillet and cook 3 more minutes. Stir in the chopped culantro or cilantro and keep warm over very low heat.

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   5. For the savory quimbolitos, process the corn kernels into a coarse paste. Transfer to a bowl and mix with the cornmeal, fresh cheese, melted butter, beaten egg, baking powder, milk, parsley, and 3 g (1/2 tsp) salt. Mix until you have a moist, thick batter.

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   6. Run the achira leaves through hot water or steam for 30 seconds to soften them. Place a portion of batter on each leaf, fold in the sides, and wrap tightly into packets.

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   7. Steam the quimbolitos for 25 to 30 minutes, until firm and cooked through in the center. Keep the steamer water at a gentle boil throughout cooking.

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   8. While the quimbolitos cook, heat the remaining annatto oil in another skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side.

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   9. Lower the heat to medium and pour the sauce over the pork. Cook for 8 to 10 more minutes, basting the meat with the sauce, until the center of the pork reaches 63 °C / 145 °F. Turn off the heat and let rest for 3 minutes.

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    10. Serve 2 quimbolitos per plate alongside the pork medallions, spooning plenty of the tree tomato and mild canelazo-style sauce over the top. If desired, garnish with a little more chopped parsley or culantro.