Pallar and Quinoa Tacu Tacu with Coffee-Seared Pork Loin, Ají Mirasol Sauce and Creole Onion Salad

Instructions

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   1. Season the pork loin with 1 teaspoon salt, black pepper, cumin, ground coffee, and 1 tablespoon lime juice. Let it rest for 15 minutes while you prepare the remaining components.

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   2. For the creole onion salad, combine 200 g sliced red onion with 2 tablespoons lime juice, red vinegar, oregano, parsley, and a pinch of salt in a bowl. Lightly rub the onion with clean hands for 20 seconds and set aside.

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   3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the 100 g chopped red onion and half of the garlic. Cook for 4 to 5 minutes until softened. Stir in the ají panca and 1 tablespoon ají mirasol paste; cook 2 minutes more, stirring so the paste fries properly.

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   4. Add the cooked lima beans and mash about two-thirds with a spoon or masher, leaving the rest whole for texture. Add the cooked quinoa, 60 ml (1/4 cup) vegetable stock or water, and 1 tablespoon cilantro. Mix and cook for 3 to 4 minutes until you have a thick, shapeable mixture. Adjust salt and keep warm.

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   5. For the sauce, melt the butter with 1 tablespoon oil in a small saucepan over medium-low heat. Add the remaining garlic and cook for 30 seconds. Stir in 3 tablespoons ají mirasol paste and cook for 1 minute. Pour in the evaporated milk and the remaining stock, mix well, and cook for 4 to 5 minutes until slightly thickened. Add 1 tablespoon lime juice, a pinch of salt, and 1 tablespoon chopped cilantro. Keep warm over very low heat.

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   6. Heat a large nonstick skillet over medium-high heat with 1 tablespoon oil. Divide the lima bean and quinoa mixture into 4 portions and shape into compact ovals or rounds. Brown for 3 to 4 minutes per side until a crust forms. If you prefer to finish them in the oven, transfer to a tray and bake at 200 °C / 400 °F for 6 minutes after browning.

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   7. In another skillet, heat 1 tablespoon oil over high heat. Sear the pork medallions for 2 to 3 minutes per side until well browned. Lower the heat to medium and continue cooking 4 to 6 minutes more, turning once, until cooked through but still juicy. If finishing in the oven, transfer after searing and bake at 190 °C / 375 °F for 5 to 7 minutes.

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   8. Let the pork rest for 3 minutes. Meanwhile, taste the ají mirasol sauce and adjust with salt or a few extra drops of lime juice if you want more brightness.

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   9. Serve one pallar and quinoa tacu tacu in the center of each plate. Place a pork medallion on top or alongside, spoon over the ají mirasol sauce, and finish with crumbled fresh cheese, the remaining cilantro, and a portion of creole onion salad.

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    10. Serve immediately to keep the tacu crust crisp, the sauce creamy, and the onion fresh.