Brazilian Pork Tenderloin in Tamarind-Cachaça Sauce with Corn Farofa and Buttered Collards

Instructions

1. 1

   1. Season the pork tenderloin medallions with 5 g (1 tsp) salt, black pepper, half of the garlic, cumin, and sweet paprika. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a small bowl, mix the tamarind pulp with 120 ml (1/2 cup) hot water until loosened. Stir in the brown sugar and Worcestershire sauce, then set aside.

3. 3

   3. Heat a large skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes until it renders its fat and turns golden. Remove the bacon with a spoon and keep it aside, leaving the fat in the pan.

4. 4

   4. In that skillet, add 15 ml (1 tbsp) olive oil, 1 tablespoon butter, and half of the onion. Cook for 2 to 3 minutes until softened. Add the coarse yellow cornmeal and toasted cassava flour, stirring for 3 to 4 minutes until well toasted and fragrant. Return the bacon to the mixture, add 2 tablespoons water, stir to lightly moisten, and remove from the heat. Keep the farofa warm.

5. 5

   5. Heat another large skillet or cast-iron pan over medium-high heat. Add the remaining olive oil and sear the pork for 2 to 3 minutes per side until a deep crust forms. If you prefer to finish it in the oven, transfer the skillet to a preheated oven at 400°F (200°C) for 5 to 7 minutes, or continue cooking in the skillet over medium heat until the center is just faintly pink. Remove the pork and let it rest.

6. 6

   6. In the same pork skillet, reduce to medium heat and add the remaining onion and garlic. Cook for 2 minutes. Carefully add the cachaça and scrape the pan to release the browned bits. Cook for 1 minute to let some of the alcohol evaporate.

7. 7

   7. Add the reserved tamarind mixture and the remaining 60 ml (1/4 cup) water. Cook for 4 to 6 minutes, stirring, until the sauce becomes glossy and lightly thickened. Add the lime zest and adjust with the remaining salt if needed.

8. 8

   8. In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the collard greens and the red pepper flakes, if using. Sauté for 3 to 4 minutes until the greens wilt but keep their color. Add the lime juice and half of the cilantro, toss, and remove from the heat.

9. 9

   9. Slice the pork into thick pieces if desired or serve as medallions. Return it to the sauce for 1 minute to lightly glaze.

10. 10

    10. Serve a bed of buttered collards, top with the pork and its tamarind-cachaça sauce, and finish with the corn farofa and the remaining cilantro over the top.