Dominican Pork Tenderloin in Tamarind and Sweet Pepper Sauce with Mashed Taro and Warm Cabbage Salad

Instructions

1. 1

   1. Season the pork tenderloin medallions with 4 g (3/4 tsp) salt, black pepper, dried oregano, 2 crushed garlic cloves, and sour orange juice. Let them rest in the refrigerator for 15 minutes while you prepare the rest.

2. 2

   2. Place the taro in a pot with enough cold water to cover it and add 2 g (1/4 tsp) salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender when pierced with a fork.

3. 3

   3. While the taro cooks, mix the tamarind pulp with 240 ml (1 cup) water until well dissolved. Reserve this as the sauce base.

4. 4

   4. Heat 1 tbsp vegetable oil in a wide skillet over medium heat. Add half of the chopped red onion and cook for 2 minutes. Stir in 4 chopped garlic cloves, the sweet peppers, and tomato paste; sauté 3 minutes more. Pour in the tamarind mixture and add the honey and 2 g (1/4 tsp) salt. Cook for 6 to 8 minutes, stirring, until a lightly thickened sauce forms. Keep warm.

5. 5

   5. In another large skillet, heat the remaining 2 tbsp vegetable oil over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side, until nicely browned. Lower the heat to medium, add 2 to 3 spoonfuls of the sauce to the pan, and cook 4 to 6 minutes more, turning once, until the pork reaches a safe internal temperature of 145°F/63°C. Remove from the heat and let rest for 5 minutes.

6. 6

   6. Drain the cooked taro and return it to the pot. Add the butter, milk, and half of the chopped cilantro, then mash until smooth but still slightly rustic. Adjust with the remaining salt if needed.

7. 7

   7. For the warm salad, place the green cabbage and the remaining red onion slices in the still-hot skillet used for the pork. Cook over medium heat for 2 minutes, just until slightly softened. Turn off the heat, add the lime juice and the rest of the cilantro, and toss well.

8. 8

   8. Serve a bed of mashed taro on each plate, top with the pork medallions, and spoon over the tamarind sweet pepper sauce. Serve the warm cabbage salad on the side.