Brazilian Pork Tenderloin with Coffee-Cashew Crust, Lime Cassava Mash, and Orange-Sautéed Collard Greens

Name: Brazilian Pork Tenderloin with Coffee-Cashew Crust, Lime Cassava Mash, and Orange-Sautéed Collard Greens
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb pork tenderloin or thick pork loin fillet; 1 tbsp finely ground coffee; 1/2 cup roasted cashews; 6 cloves garlic; 2 tsp sweet paprika; 1 tsp ground cumin; 1 3/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 tbsp cane syrup or light molasses; 1 whole orange; 1.75 lb peeled cassava yuca in chunks; 1 cup coconut milk; 2 tbsp butter; 1 whole lime; 10 oz collard greens; 1 medium onion; 1/2 tsp red pepper flakes; 3 cups water

An original main course inspired by Brazilian flavors: golden pork tenderloin with an aromatic coffee, cashew, and spice crust, served over creamy lime cassava mash and paired with collard greens sautéed with garlic, onion, and a touch of orange.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork tenderloin or thick pork loin fillet (without exceso of grasa)
8 g finely ground coffee (no instantáneo)
70 g roasted cashews (chopped finely)
18 g garlic (4 cloves for the cerdo, 2 for the berza)
4 g sweet paprika
2 g ground cumin
10 g salt (divided, or to taste)
2 g black pepper (freshly ground)
45 ml olive oil (divided)
15 ml cane syrup or light molasses (for redondear the crust)
1 unit orange (1/3 cup de jugo, divididos)
800 g peeled cassava yuca in chunks (retirar the fibra central si es necesario)
240 ml coconut milk (without sugar)
30 g butter
1 unit lime (2 tbsp de jugo)
300 g collard greens (without stalks duros, in strips finas)
120 g onion (en pluma fina)
1 g red pepper flakes (optional)
750 ml water (approximate for cocer the mandioca)

Nutrition facts

per serving

640 kcal

Calories

35 g

Protein

34 g

Carbs

39 g

Fat

5 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the pork dry and place it on a baking tray or oven-safe dish.
2
2. In a small bowl, mix the ground coffee, chopped cashews, 4 grated or crushed garlic cloves, sweet paprika, cumin, 6 g salt, black pepper, 1 tablespoon olive oil, and cane syrup. Add the zest of half the orange and 1 tablespoon of its juice to form a thick paste.
3
3. Rub the pork with the coffee-cashew paste, pressing it on well so it adheres. Let it rest for 10 minutes while you prepare the cassava.
4
4. Place the cassava in a pot with the water and 2 g salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until very tender. Drain, remove any tough central fibers, and keep warm.
5
5. While the cassava cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork for 2 minutes per side until lightly browned.
6
6. Transfer the pork to the oven and roast for 16 to 20 minutes at 220 °C / 425 °F, or until cooked to your preferred doneness. Let it rest for 8 minutes before slicing into medallions.
7
7. For the mash, mash the hot cassava with the coconut milk, butter, lime zest, 2 tablespoons lime juice, and 1 tablespoon of the remaining orange juice. Adjust with 1 g salt if needed and mix until rustic and creamy.
8
8. In the same skillet, add the remaining tablespoon of olive oil and sauté the onion for 3 minutes. Add 2 chopped garlic cloves and the red pepper flakes, and cook 30 seconds more.
9
9. Add the collard greens in batches, toss well, and cook for 3 to 4 minutes until wilted but still vibrant. Season with 1 g salt and add the rest of the orange juice to deglaze and glaze the greens.
10
10. Serve a bed of lime cassava mash, top with the coffee-crusted pork medallions, and add the orange-sautéed collard greens on the side. If desired, finish with a little extra orange zest on top.

Chef tips

Chop the cashews very finely so the crust sticks better. If the cassava feels dry when mashed, add a little more warm coconut milk. Let the pork rest before slicing to keep it juicy.

Substitutions

You can use pork loin instead of tender pork fillet. Collard greens can be replaced with kale or Swiss chard. If you do not have cane syrup, use mild honey. Cassava can be replaced with potatoes, though the result will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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