Brazilian Pork Tenderloin with Guava-Coffee Sauce, Black Bean Purée and Crispy Plantain Farofa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin medallions dry and season them with 4 g (3/4 tsp) salt, 2 g (3/4 tsp) black pepper, the minced garlic, lime zest, and 15 ml (1 tbsp) olive oil. Let them rest for 10 minutes while you prepare the other components.

2. 2

   In a medium saucepan, cook half of the chopped onion with 5 ml (1 tsp) olive oil over medium heat for 4 minutes, until translucent. Add 320 g (2 cups) black beans, the water, cumin, 2 g (1/4 tsp) salt, and a pinch of black pepper. Simmer for 8 minutes.

3. 3

   Transfer the bean mixture to a blender or blend with an immersion blender until thick and smooth. Stir in 10 g (3/4 tbsp) butter, taste, and adjust with a little more salt if needed. Keep warm over very low heat.

4. 4

   For the sauce, place the guava paste, hot coffee, apple cider vinegar, lime juice, smoked paprika, and one tablespoon of the remaining onion in a small saucepan. Cook over medium-low heat for 6 to 8 minutes, stirring, until the guava paste dissolves and the sauce becomes glossy and lightly thickened.

5. 5

   Heat a large ovenproof skillet with 10 ml (2 tsp) olive oil over medium-high heat. Sear the pork medallions for 1 1/2 to 2 minutes per side. Transfer to the oven and roast for 6 to 8 minutes at 220 °C / 425 °F, until cooked through but still juicy. Let rest for 5 minutes out of the oven.

6. 6

   While the pork roasts, make the farofa. In a medium skillet, melt the remaining butter with 5 ml (1 tsp) olive oil over medium heat. Add the rest of the chopped onion and the sliced garlic; cook for 3 minutes. Add the diced plantain and sauté for 3 to 4 minutes until it starts to caramelize.

7. 7

   Stir the cassava flour into the plantain skillet and cook for 2 to 3 minutes, stirring constantly, until toasted and crisp. Season with the remaining salt and black pepper. Turn off the heat and fold in the fresh cilantro.

8. 8

   To serve, spread the black bean purée onto the plates. Place two pork medallions on top per serving, spoon over the guava-coffee sauce, and finish with the crispy plantain farofa and chopped chives.