Pork Tenderloin with Toasted Corn, Lime and Cilantro Sauce over Golden Zucchini

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the pork tenderloin dry with paper towels.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, sweet paprika, half of the ground cumin, dried oregano, 1 teaspoon salt, and half of the black pepper. Rub the pork tenderloin all over with this mixture.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork tenderloin for 2 minutes per side until well browned.

4. 4

   Transfer the skillet to the oven and roast the pork tenderloin for 12 to 15 minutes at 200 °C / 400 °F, or until it reaches an internal temperature of 63 °C / 145 °F. Remove from the oven, place the pork on a board, and let it rest for 8 minutes.

5. 5

   While the pork roasts, heat another skillet over medium-high heat with 1/2 tablespoon olive oil. Add the corn kernels and cook for 4 to 5 minutes, stirring occasionally, until nicely toasted in spots.

6. 6

   Add the butter, onion, and half of the garlic to the corn skillet. Cook for 3 minutes over medium heat until the onion softens. Stir in the chicken broth, heavy cream, zest of 1 lime, and half of the lime juice. Cook 3 minutes more.

7. 7

   Transfer the corn mixture to a blender, add half of the fresh cilantro, and blend until smooth and creamy. For a finer texture, strain it if desired. Taste and adjust with a little salt and black pepper.

8. 8

   In the same skillet for the side dish, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add the zucchini, remaining garlic, remaining salt, remaining black pepper, and remaining ground cumin. Cook for 5 to 6 minutes, tossing, until the zucchini is golden but still tender.

9. 9

   Add the remaining lime juice to the zucchini and cook for 30 seconds more. Turn off the heat and toss with the remaining fresh cilantro.

10. 10

    Slice the pork tenderloin into thick medallions. Serve a bed of golden zucchini, spoon over the warm toasted corn sauce, and place the pork medallions on top or alongside. Finish with extra lime zest if desired.