Pork Tenderloin with Coconut-Lime Crust, Roasted Red Pepper Sauce, and Ginger Sweet Potato Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Season the pork tenderloin with 4 g (about 3/4 tsp) of salt and half of the black pepper.

2. 2

   In a small bowl, mix the shredded coconut, lime zest, garlic powder, sweet paprika, and 1 tablespoon olive oil. Press this mixture over the top and sides of the tenderloin to create a light crust.

3. 3

   Heat an oven-safe skillet over medium-high heat with 1/2 tablespoon olive oil. Sear the tenderloin for 2 minutes per side to set the crust.

4. 4

   Transfer the skillet to the oven and roast the tenderloin for 14 to 18 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F. Remove from the oven and let rest for 8 minutes before slicing.

5. 5

   Meanwhile, place the sweet potato in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes until very tender. Drain well.

6. 6

   Mash or blend the hot sweet potato with the butter, warm milk, grated fresh ginger, 2 g salt, and a little black pepper until smooth. Keep warm.

7. 7

   For the sauce, heat the remaining olive oil in a small saucepan over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the roasted red peppers, chicken broth, sherry vinegar, honey, remaining salt, and remaining black pepper.

8. 8

   Cook the sauce for 6 to 8 minutes over medium heat until slightly reduced. Blend until silky and add the lime juice. Adjust salt if needed.

9. 9

   Slice the pork tenderloin into thick medallions. Serve over the sweet potato mash, spoon over the roasted red pepper sauce, and finish with chopped fresh cilantro.

10. 10

    If you want to reheat, do it gently over low heat or in a 160 °C / 325 °F oven for a few minutes so the pork does not dry out.