Coffee-Cocoa Pork Tenderloin with Light Black Bean Cream and Lemon-Sautéed Cabbage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a small bowl, mix the ground coffee, cocoa powder, ground cumin, smoked paprika, dried oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Rub this mixture all over the pork tenderloin medallions.

3. 3

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork medallions for 1 to 2 minutes per side until an aromatic crust forms.

4. 4

   Transfer the skillet to the oven and cook the pork for 8 to 10 minutes at 220 °C / 425 °F, or until juicy and cooked through. Remove from the oven, transfer the meat to a plate, and let it rest for 5 minutes.

5. 5

   While the pork rests, make the black bean cream. In a medium saucepan, heat 1/2 tablespoon of olive oil over medium heat. Add half of the onion and half of the garlic, and sauté for 3 minutes.

6. 6

   Add the black beans and 120 ml / 1/2 cup of the chicken broth or water. Cook for 4 to 5 minutes. Blend until thick and smooth. Stir in the plain Greek yogurt and season with salt and black pepper.

7. 7

   In the same skillet or another wide pan, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the remaining onion, remaining garlic, and the green cabbage. Sauté for 4 to 5 minutes until softened but still slightly textured.

8. 8

   Add the scallions, lemon juice, and the remaining 60 ml / 1/4 cup chicken broth or water. Cook for 2 more minutes, stirring, and season with the remaining salt and black pepper to taste.

9. 9

   To serve, spread the light black bean cream onto plates, top with the pork medallions, and add the lemon-sautéed cabbage on the side. Finish with extra scallions if desired.