Pork Loin Braised with Cumin, Lime and Avocado

Pat the pork loin dry with paper towels and season generously on all sides with ground cumin, salt, and black pepper. Let it rest at room temperature for 15 minutes while you prepare the sofrito.

Heat olive oil in a Dutch oven over medium heat. Add the diced yellow onion and sliced bell pepper, cooking slowly until softened and golden, about 8 minutes. Add the minced garlic and cook 1 minute more.

Grate the tomatoes directly into the pot or chop finely and add them. Stir everything together and let the sofrito cook down for 5 minutes until fragrant and slightly reduced.

Increase heat to medium-high and sear the seasoned pork loin in the sofrito, turning to brown all sides, about 3 minutes per side.

Pour in the chicken broth and squeeze in the juice of both limes. Add the lime halves to the pot for extra fragrance. Reduce heat to low, cover, and braise for 25 minutes until the pork is tender and cooked through.

Reduce heat to low, cover, and braise for 1.5 to 2 hours until the pork is tender and cooked through to an internal temperature of 145°F (63°C).

Increase heat to medium-high and sear the seasoned pork loin in the sofrito, turning to brown all sides, about 3 minutes per side. Use a meat thermometer to verify the pork reaches 145°F (63°C) internal temperature before removing from heat.

Reduce heat to low, cover, and braise for 25-35 minutes until the pork is tender and a meat thermometer inserted into the thickest part reads 145°F (63°C).