Pork Tenderloin with Pumpkin Seed-Cilantro Crust, Warm Tomatillo-Corn Sauce, and Golden Sweet Potato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss it with 1 tablespoon olive oil, half of the sweet paprika, 1/2 teaspoon salt, and a little black pepper. Roast for 30 to 35 minutes, tossing halfway through, until golden and tender.

2. 2

   Meanwhile, chop the pumpkin seeds to a coarse texture and mix them in a bowl with the cilantro, lime zest, 1 minced garlic clove, 1 teaspoon olive oil, a pinch of salt, and black pepper.

3. 3

   Pat the pork tenderloin dry with paper towels and season it with the remaining salt, ground cumin, and black pepper. Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil and brown the pork on all sides for 4 to 5 minutes.

4. 4

   Remove the skillet from the heat, brush the tenderloin with honey, and press the pumpkin seed-cilantro mixture onto the top of the pork to create a crust.

5. 5

   Transfer the skillet to the oven at 220 °C / 425 °F and roast the tenderloin for 12 to 15 minutes, or until it reaches an internal temperature of 63 °C / 145 °F. Remove it and let it rest for 8 minutes before slicing.

6. 6

   For the sauce, heat the remaining 1 tablespoon olive oil in another skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the remaining garlic and cook 30 seconds more.

7. 7

   Add the tomatillos, corn kernels, and the remaining sweet paprika. Cook for 5 minutes, stirring occasionally, until the tomatillos begin to break down.

8. 8

   Pour in the chicken broth, lime juice, and apple cider vinegar. Cook for 4 to 5 minutes more until you have a warm, lightly thickened sauce. Taste and adjust with salt and black pepper if needed.

9. 9

   Slice the pork tenderloin into thick medallions. Serve with the roasted sweet potato and spoon the warm tomatillo-corn sauce over the top.