Pork Tenderloin with Cocoa-Cilantro Crust, Roasted Pineapple Chipotle Sauce, and Creamy Coconut Rice

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, half of the chopped cilantro, ground cumin, garlic powder, smoked paprika, 1 teaspoon salt, black pepper, and 1 tablespoon olive oil until a thick paste forms.

3. 3

   Rub the pork tenderloin all over with the cocoa-spice paste.

4. 4

   Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the tenderloin for 2 minutes per side until lightly browned.

5. 5

   Transfer the skillet to the oven and roast the tenderloin for 12 to 16 minutes at 220°C / 425°F, or until the center reaches 63°C / 145°F. Remove, loosely cover, and rest for 8 minutes.

6. 6

   While the pork cooks, place the fresh pineapple and red onion on a small tray. Add the chipotle in adobo, apple cider vinegar, honey, a pinch of salt, and 2 teaspoons of oil taken from the tray or skillet juices if available; otherwise use a few extra drops. Roast alongside the pork for 15 minutes at 220°C / 425°F, stirring once.

7. 7

   Transfer the roasted pineapple mixture to a saucepan. Add the water and cook over medium heat for 3 to 5 minutes until the onion is very tender. Blend partially for a rustic sauce and adjust the salt.

8. 8

   For the creamy coconut rice, place the jasmine rice, coconut milk, chicken broth, and 1/4 teaspoon salt in a saucepan. Bring to a gentle boil, cover, and cook over low heat for 15 minutes.

9. 9

   Turn off the heat and let the rice rest for 5 minutes. Fold in the scallion, lime zest, lime juice, and the remaining chopped cilantro. Fluff with a fork.

10. 10

    Slice the pork tenderloin into thick medallions. Serve over the creamy coconut rice and spoon the roasted pineapple chipotle sauce on top. Add any resting juices from the pork if available.