Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 45 grams of white miso paste, 15 grams of achiote paste, 4 minced garlic cloves, 5 grams of cumin powder, 30 ml of lime juice, 15 grams of chopped cilantro, 5 grams of salt, and 2 grams of black pepper to create the marinade.

2. 2

   Rub the prepared marinade evenly over the 600 grams of pork loin, ensuring it is fully coated, then place the pork in a container, cover, and refrigerate for at least 4 hours or preferably overnight.

3. 3

   Preheat your tandoor oven to 200°C (400°F); meanwhile, toss 1 kilogram of peeled yuca chunks with 30 ml of olive oil, 2 grams of salt, and 1 gram of black pepper on a baking sheet.

4. 4

   Carefully place the marinated pork loin directly onto a skewer or wire rack in the tandoor oven and arrange the seasoned yuca chunks around it for simultaneous baking.

5. 5

   Bake the pork and yuca for 45-60 minutes, or until the pork internal temperature reaches 63°C (145°F) and the yuca is tender and slightly caramelized, flipping the yuca halfway through for even cooking.

6. 6

   While the pork and yuca are baking, prepare the Aji Criollo sauce by combining 2 finely diced Aji Criollo chilies, 1/2 finely diced red onion, 30 grams of chopped fresh cilantro, 15 ml of lime juice, 60 ml of water, and 2.5 grams of sugar in a small bowl, stirring until well combined.

7. 7

   Once baked, remove the pork loin from the tandoor, let it rest for 10 minutes before slicing, and then serve the sliced pork alongside the roasted yuca, drizzled generously with the fresh Aji Criollo sauce.