Caribbean Pork Tenderloins with Cocoa-Spice Crust, Coconut Sweet Potato Mash, and Warm Pineapple Cucumber Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the pork tenderloins dry with paper towels.

2. 2

   In a small bowl, mix the cocoa powder, brown sugar, half of the garlic, 1 tablespoon of thyme, cinnamon, allspice, cumin, half of the red pepper flakes, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil until a thick paste forms.

3. 3

   Rub the pork tenderloins all over with the cocoa spice mixture. Let them rest for 10 minutes while you prepare the other components.

4. 4

   Place the sweet potatoes in a pot with enough water to cover and add 1/2 teaspoon of salt. Cook over medium-high heat for 15 to 18 minutes, until very tender. Drain well.

5. 5

   While the sweet potatoes cook, heat a large oven-safe skillet over medium-high heat with 1 tablespoon of olive oil. Sear the pork tenderloins for 2 minutes per side until a dark, aromatic crust forms.

6. 6

   Transfer the skillet to the oven and roast the pork for 12 to 15 minutes at 200 °C / 400 °F, or until the center reaches 63 °C / 145 °F. Remove from the oven, loosely cover, and let rest for 8 minutes.

7. 7

   For the mash, mash the hot sweet potatoes with the coconut milk, butter, 1 tablespoon of lime juice, the remaining 1 teaspoon of thyme, 1/4 teaspoon of black pepper, and salt to taste until smooth.

8. 8

   In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red onion and sauté for 2 minutes. Stir in the remaining garlic and the rest of the red pepper flakes; cook for 30 seconds.

9. 9

   Add the pineapple and cook for 2 to 3 minutes until lightly golden. Add the cucumber and cook 1 minute more to warm it slightly without losing its freshness.

10. 10

    Remove the skillet from the heat and toss with the apple cider vinegar, the remaining lime juice, cilantro, salt to taste, and the remaining black pepper. Adjust acidity if needed.

11. 11

    Slice the pork tenderloins into medallions. Serve over the coconut sweet potato mash and spoon the warm pineapple cucumber salad on top or alongside.