1 pork loin with the fat cap (1.8 kg)
4 cloves of garlic, minced
2 tablespoons of lime juice
2 tablespoons of thyme
1 tablespoon of black pepper
1 tablespoon of mustard
1/4 cup of olive oil
4 cups of water (to cook the pork loin)
Cornbread
2 cups of cornmeal
1 cup of all-purpose flour
1 tablespoon of active dry yeast
1 cup of butter, melted
3 eggs, beaten
1 cup of milk
Glaze
1 cup of brown sugar
1/2 cup of soy sauce
2 tablespoons of mustard
2 tablespoons of Worcestershire sauce
2 tablespoons of paprika
Accessory
English-style cornbread mold with 26 x 10 cm dimensions
1 pork loin with the fat cap (1.8 kg)
4 cloves of garlic, minced
2 tablespoons of lime juice
2 tablespoons of thyme
1 tablespoon of black pepper
1 tablespoon of mustard
1/4 cup of olive oil
4 cups of water (to cook the pork loin)
Cornbread
2 cups of cornmeal
1 cup of all-purpose flour
1 tablespoon of active dry yeast
1 cup of butter, melted
3 eggs, beaten
1 cup of milk
Glaze
1 cup of brown sugar
1/2 cup of soy sauce
2 tablespoons of mustard
2 tablespoons of Worcestershire sauce
2 tablespoons of paprika
Accessory
English-style cornbread mold with 26 x 10 cm dimensions
1
Season the pork loin with garlic, lime juice, thyme, black pepper, and mustard
Let it rest for at least an hour
2
Heat a large skillet over medium-high heat
Add the olive oil and sear the pork loin on both sides
Then, add water to the skillet as needed and cook the pork loin covered with a lid, until it's tender and there's still some glaze left
Cornbread
Preheat the oven to 200°C
Combine flour, yeast, melted butter, eggs, and milk in a stand mixer
Beat until a light dough forms
Grease a cornbread mold with butter and add the dough
Bake for 30 minutes or until a toothpick inserted into the center comes out clean
Remove from oven and let cool slightly
Unmold and serve
Glaze
Combine all ingredients in a saucepan
Cook over medium heat, stirring occasionally, until the glaze thickens to a ball-like consistency
Remove from heat and let cool slightly
Pour over the cooled cornbread and serve with cooked vegetables (such as green beans, cauliflower, and peas).
