Pork Tenderloin with Cocoa-Chili Crust, Sweet Potato Mash and Roasted Red Onion

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the pork tenderloin dry with paper towels.

2. 2

   In a small bowl, mix the cocoa powder, ground ancho chili, cumin, garlic powder, cinnamon, 4 g of the salt, black pepper, and 1 tablespoon (15 ml) of the olive oil until it forms a thick paste.

3. 3

   Rub the cocoa-spice mixture all over the pork tenderloin, pressing gently so it adheres well.

4. 4

   Place the sweet potatoes in a pot with enough water to cover them. Bring to a boil and cook for 15 to 18 minutes, or until very tender.

5. 5

   Meanwhile, place the red onion on a baking tray and toss it with the honey, apple cider vinegar, the remaining 1 tablespoon (15 ml) olive oil, and the remaining 2 g salt.

6. 6

   Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 minutes per side to build color and aroma.

7. 7

   Transfer the skillet to the oven, or move the pork to a baking tray if your skillet is not oven-safe. Roast for 14 to 18 minutes at 220°C / 425°F, alongside the red onion tray, until the center of the pork reaches 63°C / 145°F and the onion is tender and caramelized at the edges.

8. 8

   Remove the pork from the oven and let it rest for 8 minutes before slicing. Remove the roasted red onion as well.

9. 9

   Drain the sweet potatoes and mash them with the butter and milk until smooth. If you want a lighter texture, add the water little by little. Adjust salt if needed.

10. 10

    Slice the pork tenderloin into medallions. Serve over a bed of sweet potato mash, top with the roasted red onion, and finish with the fresh cilantro leaves.