Brazilian Tamarind-Coffee Pork Tenderloin with Black Bean Purée and Plantain Farofa

Instructions

1. 1

   1. Season the pork tenderloin medallions with 4 g (3/4 tsp) salt, black pepper, and half of the chopped garlic. Let them rest for 10 minutes while you prepare the other components.

2. 2

   2. In a small bowl, mix the tamarind paste, espresso, honey, smoked paprika, and cumin until smooth. Set aside.

3. 3

   3. For the black bean purée, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add half of the chopped onion, the remaining garlic, and the bay leaf. Cook for 3 to 4 minutes until the onion is soft.

4. 4

   4. Add the cooked black beans, the reserved bean liquid, and 1/4 cup (60 ml) water if needed. Stir in 2 g (about 1/4 tsp) salt and cook over medium-low heat for 8 minutes. Remove the bay leaf and blend with an immersion blender, or mash thoroughly, until thick and creamy. Add the lime juice and adjust the salt. Keep warm over very low heat.

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   5. For the farofa, heat the butter and 1 tbsp olive oil in a large skillet over medium heat. Add the remaining onion and cook for 4 minutes until translucent.

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   6. Add the diced ripe plantain and cook for 3 to 4 minutes, stirring gently, until it starts to brown at the edges.

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   7. Add the toasted cassava flour and 2 g (about 1/4 tsp) salt. Cook for 2 to 3 minutes, stirring constantly, until the farofa is crisp and fragrant. Turn off the heat and mix in half of the fresh cilantro. Set aside.

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

9. 9

   9. Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork medallions for 2 minutes per side until lightly crusted.

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    10. Reduce the heat to medium, pour the tamarind-coffee glaze over the pork, and spoon the sauce over the pieces for 1 minute.

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    11. Transfer the skillet to the oven and roast for 8 to 10 minutes at 200°C / 400°F, or until the pork is just cooked through and juicy. Remove from the oven and rest for 5 minutes.

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    12. To serve, spread a layer of black bean purée on each plate. Arrange the pork medallions on top, spoon over the tamarind-coffee sauce from the skillet, and finish with the plantain farofa and the remaining fresh cilantro.