Pork Tenderloin with Pepita-Cilantro Crust, Roasted Tomato Tamarind Sauce, and Silky Sweet Potato Mash

Instructions

1. 1

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

2. 2

   Place the tomatoes and shallot on the tray. Add 15 ml (1 tbsp) olive oil, half of the salt, some of the black pepper, the ground cumin, and the smoked paprika. Toss well and roast for 25 minutes at 220 °C / 425 °F, until the tomatoes are browned and very soft.

3. 3

   While the tomatoes roast, cook the sweet potatoes in a pot of water with a pinch of salt for 15 to 18 minutes, until very tender. Drain well.

4. 4

   Return the drained sweet potatoes to the hot pot and add the butter, warm milk, and 1 grated garlic clove. Mash or blend until silky smooth. Adjust with salt and black pepper, cover, and keep warm.

5. 5

   In a processor or mortar, pulse the pumpkin seeds with the breadcrumbs, fresh cilantro, 2 garlic cloves, 15 ml (1 tbsp) olive oil, and a pinch of salt until you get a coarse mixture that will cling to the meat.

6. 6

   Season the pork tenderloin with the remaining salt and black pepper. Sear it in an ovenproof skillet with 15 ml (1 tbsp) olive oil over medium-high heat for 2 minutes per side.

7. 7

   Remove the tenderloin from the heat and brush the top and sides with Dijon mustard. Press the pepita-cilantro mixture onto the surface to form an even crust.

8. 8

   Transfer the tenderloin to the oven and roast at 200 °C / 400 °F for 12 to 15 minutes, or until the center is still juicy. Let it rest for 8 minutes before slicing.

9. 9

   Transfer the roasted tomatoes and shallot to a blender. Add the tamarind paste, honey, water, and lime juice. Blend until smooth. If desired, warm it in a small saucepan for 2 more minutes to thicken slightly.

10. 10

    Slice the tenderloin into thick medallions. Serve over a bed of sweet potato mash, top with the crusted pork, and finish with the roasted tomato tamarind sauce.