Caribbean Pork Tenderloin with Warm Orange and Sweet Pepper Escabeche, Coconut Corn Funche

Instructions

1. 1

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

2. 2

   Pat the pork tenderloin dry and season it with 60 ml (1/4 cup) of the orange juice, the lime juice, half of the minced garlic, cumin, allspice, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let it rest for 10 minutes.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides for 5 to 6 minutes until well browned.

4. 4

   Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 14 to 18 minutes, or until the center reaches 63 °C / 145 °F. Remove from the oven, transfer to a board, and let it rest for 8 minutes before slicing.

5. 5

   While the pork cooks, make the escabeche. Heat the remaining 30 ml (2 tbsp) olive oil in another skillet over medium heat. Add the red onion, carrot, and sweet pepper, and cook for 4 minutes until they begin to soften.

6. 6

   Add the remaining garlic, apple cider vinegar, the remaining 60 ml (1/4 cup) orange juice, brown sugar, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook for 3 to 4 minutes over medium heat until the escabeche is glossy, warm, and slightly reduced. Stir in the fresh thyme and cilantro, then keep warm.

7. 7

   For the funche, bring the coconut milk, water, and 2 g (1/2 tsp) salt to a gentle boil in a saucepan. Lower the heat to medium-low and slowly rain in the cornmeal, whisking constantly to prevent lumps.

8. 8

   Cook the funche for 8 to 10 minutes, stirring with a spoon or whisk, until creamy and thick. Stir in the butter and scallion, then keep warm over very low heat.

9. 9

   In a small separate skillet, cook the diced ripe plantain without additional oil over medium heat for 3 to 4 minutes, stirring often, until golden and tender.

10. 10

    Slice the pork tenderloin into thick medallions. Spoon the coconut corn funche onto each plate, arrange the pork on top, spoon over the warm orange and sweet pepper escabeche, and finish with the golden ripe plantain cubes.