Creamy Black Bean Tutu with Citrus Pork, Sautéed Collards, and Coconut Farofa

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. In a bowl, combine the pork loin with 2 minced garlic cloves, the zest of 1 lime, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon salt, black pepper, sweet paprika, and cumin. Let it rest for 10 minutes while you prepare the other components.

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   2. For the tutu, heat 1 tablespoon olive oil and 1 tablespoon butter in a saucepan over medium heat. Add two-thirds of the chopped onion and 1 minced garlic clove; cook for 3 to 4 minutes until softened.

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   3. Stir in the cooked black beans with 1 cup of the vegetable broth or water. Cook for 5 minutes. Partially mash with a potato masher or immersion blender until creamy but still slightly textured.

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   4. Add 40 g cassava flour gradually, stirring so it thickens without lumps. If it becomes too thick, add the remaining broth a little at a time. Season with 1/2 teaspoon salt and keep over very low heat, stirring occasionally.

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   5. For the farofa, melt 1 tablespoon butter in a medium skillet. Add the remaining onion and cook for 2 minutes. Stir in 30 g cassava flour and the unsweetened shredded coconut. Toast, stirring, for 3 to 5 minutes until golden and crisp. Set aside.

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   6. Heat a large oven-safe skillet with the remaining 1 tablespoon olive oil over medium-high heat. Sear the pork medallions for 2 minutes per side.

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   7. Transfer the skillet to the oven and cook the pork for 8 to 10 minutes at 200 °C / 400 °F, until cooked through but still juicy. Remove from the oven and add 2 tablespoons orange juice and 1 tablespoon lime juice to quickly deglaze the pan. Let the pork rest for 5 minutes.

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   8. While the pork rests, sauté the collard greens or kale in another skillet with the remaining 1/2 tablespoon butter and the last minced garlic clove for 2 minutes. Add a pinch of salt and cook 2 to 3 minutes more until tender but still vibrant green. Toss in the scallion at the end.

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   9. Serve a layer of black bean tutu on each plate. Place 2 pork medallions on top, add the sautéed greens on the side, and finish with the coconut farofa over or around the dish. Spoon the pan juices over the pork before serving.