Brazilian Pork Tenderloin with Brazil Nut Crust and Creamy Passion Fruit Rice

Instructions

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

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   2. In a bowl, mix the garlic, lime juice, cilantro, 3 g (1/2 tsp) of the salt, black pepper, sweet paprika, and 15 ml (1 tbsp) of the olive oil. Rub the pork tenderloin with this marinade and let it rest for 15 minutes.

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   3. In another bowl, combine the chopped Brazil nuts with the cassava flour and lime zest. Reserve this mixture for the crust.

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   4. Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) of olive oil. Sear the pork tenderloin for 2 minutes per side until lightly browned.

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   5. Remove the skillet from the heat. Press the Brazil nut and cassava mixture onto the top of the tenderloin to form a crust. Transfer to the oven and bake for 18 to 22 minutes at 200 °C / 400 °F, or until the center is cooked through. Let rest for 5 minutes before slicing.

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   6. Meanwhile, make the rice. In a medium saucepan over medium heat, melt the butter and sauté the onion for 4 to 5 minutes until translucent.

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   7. Add the white rice and stir for 1 minute to lightly toast it. Pour in the coconut milk, passion fruit pulp, hot water or light broth, and the remaining 3 g (1/2 tsp) salt.

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   8. Once it reaches a gentle boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy.

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   9. Turn off the heat and stir in the scallion. Fluff the rice with a fork and adjust salt if needed.

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    10. Slice the pork tenderloin into medallions and serve over the creamy passion fruit rice. Spoon any resting juices from the pork over the top.