Pork Tenderloin with Blue Corn Crust, Roasted Tomatillo Sauce, and Cilantro White Bean Mash

Instructions

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

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   2. In a small bowl, mix the blue cornmeal with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

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   3. Pat the pork tenderloin dry with paper towels. Season it with 1/2 teaspoon salt and a little black pepper. Brush it all over with Dijon mustard, then coat it with the blue cornmeal mixture, pressing so it adheres well.

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   4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin for 1 to 2 minutes per side until the crust starts to toast. Transfer it to the prepared tray if your skillet cannot go into the oven.

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   5. Roast the tenderloin for 14 to 18 minutes at 220 °C / 425 °F, or until the thickest part reaches 63 °C / 145 °F. Remove from the oven and let it rest for 8 minutes before slicing.

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   6. While the pork cooks, place the tomatillos, half of the white onion, the jalapeño, and 2 garlic cloves on the tray. Drizzle with 1 tablespoon olive oil and sprinkle with the remaining 1 teaspoon smoked paprika. Roast for 12 to 15 minutes at 220 °C / 425 °F, until the tomatillos are soft with browned edges.

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   7. Transfer the roasted tomatillos, roasted onion, jalapeño, roasted garlic, 60 ml (1/4 cup) chicken broth, half of the fresh cilantro, the lime zest, 1 tablespoon lime juice, and a pinch of salt to a blender. Blend into a smooth sauce with a little texture. Adjust salt if needed.

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   8. For the mash, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining half of the white onion, finely chopped, and the remaining garlic clove, minced. Cook for 3 to 4 minutes until softened.

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   9. Add the cooked white beans, the remaining 120 ml (1/2 cup) chicken broth, butter, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon garlic powder, and a pinch of salt. Cook for 5 minutes, stirring, until hot and slightly thickened.

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    10. Mash the beans coarsely with a masher or fork until rustic in texture. Stir in the remaining fresh cilantro and 1 additional teaspoon lime juice. Adjust with salt and black pepper to taste.

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    11. Slice the pork tenderloin into thick medallions. Serve over a bed of white bean mash, top with the pork, and spoon over the roasted tomatillo sauce. If desired, finish with a little extra chopped fresh cilantro.