Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and prepare a roasting pan and a baking sheet.

2. 2

   In a small bowl, combine 0.5 cup of orange juice, 3 tablespoons of honey, the seeds from 6-8 crushed cardamom pods (or 1 teaspoon of ground cardamom), 4 minced garlic cloves, 1 teaspoon of cumin, 1 tablespoon of aji panca paste, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the flavorful marinade.

3. 3

   Place 1.5 lbs of pork loin in the prepared roasting pan, pour the cardamom-orange marinade over it, ensuring the pork is thoroughly coated, and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

4. 4

   On the separate baking sheet, toss 2 large yuca roots, peeled and cut into 2-inch chunks, with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then spread them in a single layer for even roasting.

5. 5

   Roast the marinated pork loin in the oven for 50-60 minutes, or until its internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit), while simultaneously roasting the yuca chunks for approximately 40-50 minutes total or until golden brown and tender, ensuring to flip them halfway through their cooking time.

6. 6

   Allow the roasted pork loin to rest for 10 minutes before carefully slicing it into medallions, then artfully arrange the sliced pork and roasted yuca on a serving platter, finishing the dish with a sprinkle of 0.25 cup of fresh chopped cilantro and thinly sliced small red onion.