Caribbean Pork Tenderloin with Coconut Breadcrumb Crust and Mild Tamarind Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with some of the olive oil.

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   2. In a bowl, mix the orange juice, lime juice, garlic, fresh thyme, 2 g (1/2 tsp) sweet paprika, ground cumin, 4 g salt, and 1 g black pepper. Add the pork tenderloin and toss well to coat. Let it marinate for 15 minutes.

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   3. In another bowl, toss the sweet potato with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) sweet paprika, 2 g salt, and 1 g black pepper. Spread the sweet potato on the tray and roast for 15 minutes at 220 °C / 425 °F.

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   4. Meanwhile, combine the breadcrumbs and unsweetened dried shredded coconut in a plate or shallow tray.

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   5. Remove the tray from the oven. Lift the pork medallions from the marinade and press both sides into the breadcrumb-coconut mixture to create a light crust. Place them on the same tray beside the sweet potato. Drizzle the pork with 15 ml (1 tbsp) olive oil.

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   6. Bake the pork and sweet potato for 16 to 18 minutes more at 220 °C / 425 °F, until the pork is golden and cooked through. Let the pork rest for 5 minutes after removing it from the oven.

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   7. While everything bakes, make the sauce. In a medium skillet over medium heat, melt the butter with the remaining 15 ml (1 tbsp) olive oil. Add the red onion and cook for 4 to 5 minutes until softened.

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   8. Add the tamarind pulp, water, brown sugar, and a pinch of salt. Cook for 5 to 6 minutes over medium heat, stirring, until the sauce becomes smooth and lightly thickened.

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   9. Serve the roasted sweet potato on the side or as a base, top with the crusted pork medallions, and spoon over the tamarind sauce. Finish with chopped scallions.