Caribbean Coffee-Orange Pork with Green Plantain Quenelle and Crunchy Pineapple Slaw

Instructions

1. 1

   1. In a bowl, combine the brewed coffee, orange juice, orange zest, garlic, brown sugar, thyme, allspice, cumin, 5 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) coconut oil. Add the pork tenderloin and marinate for 20 minutes in the refrigerator.

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   2. Preheat the oven to 200 °C / 400 °F.

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   3. Remove the pork from the marinade and reserve the marinade. Lightly pat the pork dry with paper towels so it browns better.

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   4. Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) coconut oil. Sear the pork tenderloin for 2 to 3 minutes per side until well browned.

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   5. Pour the reserved marinade into the skillet around the pork and transfer the skillet to the oven. Roast for 16 to 20 minutes at 200 °C / 400 °F, or until the center of the pork is juicy and cooked through. Remove from the oven and let rest for 8 minutes before slicing.

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   6. While the pork cooks, place the green plantains in a pot with the water and 2 g (1/4 tsp) salt. Cook over medium heat for 18 to 20 minutes, until very tender. Drain well.

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   7. Mash or blend the cooked plantains with the coconut milk, a pinch of black pepper, and 1 g (1/4 tsp) salt until thick and smooth. Keep covered and warm.

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   8. In a separate bowl, combine the red onion, pineapple, cucumber, cilantro, lime juice, apple cider vinegar, fresh chili if using, 1 g (1/4 tsp) salt, and the remaining black pepper. Toss and let stand for 5 minutes so the slaw can develop flavor.

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   9. Slice the pork into medallions. If desired, simmer the sauce left in the skillet for 2 to 3 more minutes over medium heat until slightly reduced.

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    10. Serve one quenelle or portion of plantain mash on each plate, add the pork medallions on top or alongside, spoon over some of the coffee-orange sauce, and finish with the crunchy pineapple-cucumber slaw.