Pork fillets with rum and sour orange over rustic celeriac and taro mash

Instructions

1. 1

   1. In a bowl, season the pork tenderloin medallions with 3 g (1/2 tsp) salt, black pepper, dried oregano, and half of the chopped garlic. Add 30 ml (2 tbsp) of the sour orange juice and toss well. Let rest in the refrigerator for 15 minutes.

2. 2

   2. Meanwhile, place the taro root and celeriac in a medium pot with the chicken broth and enough water to barely cover. Add 2 g (1/3 tsp) salt and cook over medium heat until tender, 20 to 25 minutes.

3. 3

   3. In a small bowl, mix the remaining sour orange juice, dark rum, honey, Dijon mustard, and 60 ml (1/4 cup) of the cooking liquid from the taro and celeriac. Set this sauce aside.

4. 4

   4. Heat a large skillet over medium-high heat and add 15 ml (1 tbsp) olive oil. Brown the pork in batches for 2 to 3 minutes per side until nicely colored. Transfer to a plate. If you prefer to finish it in the oven, place it on a tray and bake at 400°F (200°C) for 6 to 8 minutes after searing.

5. 5

   5. In the same skillet, reduce to medium heat and add the remaining olive oil. Sauté the white onion and sweet pepper for 3 minutes. Add the remaining garlic and cook 30 seconds more.

6. 6

   6. Pour the rum and sour orange mixture into the skillet and cook for 2 to 4 minutes, scraping the bottom, until the sauce reduces slightly. Return the pork to the skillet and cook 3 to 5 minutes more, basting with the sauce, until juicy and well coated.

7. 7

   7. Drain the taro and celeriac, reserving 120 ml (1/2 cup) of the cooking liquid. Mash them with the butter, warm milk, culantro, the remaining 1 g (1/6 tsp) salt, and some of the reserved liquid until you get a rustic, creamy mash.

8. 8

   8. Taste the mash and the sauce, adjusting salt if needed. Serve a bed of celeriac and taro mash, top with the pork fillets, and finish with the onion, sweet pepper, and the rum-sour orange pan sauce.