Pork Tenderloin with Tamarind-Honey Glaze, Paprika Roasted Squash, and Creamy Coconut Lime Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and season it with 4 g salt and the black pepper.

2. 2

   In a small bowl, mix the tamarind paste, honey, soy sauce, garlic, ginger, and water until smooth. Set the glaze aside.

3. 3

   Place the butternut squash on a sheet pan. Toss it with 15 ml olive oil, the smoked paprika, ground cumin, and 2 g salt. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning once halfway through, until tender and browned at the edges.

4. 4

   While the squash roasts, heat a medium saucepan over medium heat. Add the jasmine rice, coconut milk, chicken broth, and 2 g salt. Bring to a gentle boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

5. 5

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Then add the lime zest and lime juice, fluffing with a fork to create a creamy texture.

6. 6

   Heat a large oven-safe skillet over medium-high heat with the remaining 15 ml olive oil. Sear the pork tenderloin for 2 minutes per side until nicely browned.

7. 7

   Brush the pork with half of the tamarind glaze. Transfer the skillet to the oven and cook the pork for 10 to 12 minutes at 220 °C / 425 °F, or until it reaches a safe internal temperature while staying juicy.

8. 8

   Remove the pork from the oven, loosely cover, and let it rest for 5 minutes. Meanwhile, place the skillet over medium heat and add the remaining glaze; cook for 1 to 2 minutes, stirring, until slightly thickened.

9. 9

   Slice the tenderloin into medallions. Serve over the creamy coconut lime rice, add the roasted squash on the side, and arrange the pork on top. Finish with the warm glaze and the chopped fresh cilantro.