PORK TENDERLOIN WITH BLACK BEANS AND SWEET PLANTAINS

PORK TENDERLOIN WITH BLACK BEANS AND SWEET PLANTAINS image

Yield 6 people

Number Of Ingredients 35

Ingredients

For pork:
1/2 tablespoon cumin seeds
1/2 tablespoon annatto (achiote) seeds
3/4 cup extra virgin olive oil
1 large clove garlic, peeled and minced
1 shallot, peeled and minced
2 cups Seville (sour) orange juice, or 1 1/2 cups blood orange juice mixed with 1/2 cup lemon juice
About 1/2 cup sherry vinegar
About 1/2 tablespoon sugar
Salt and freshly ground black pepper
2 pork tenderloins, each 1 1/4 to 1 1/2 pounds
3 large ripe plum tomatoes, halved
1 medium-size sweet onion, quartered
1/2 poblano chili, seeded
3 tablespoons lime juice
2 sour oranges or blood oranges, cut in thirds lengthwise
For black beans:
1 1/3 cups dried black beans
1 tablespoon cumin seeds
2 ounces smoked bacon, diced
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
3 tablespoons minced poblano chili
1/2 cup peeled, seeded and diced tomato
1 bay leaf
2 1/2 cups chicken stock, approximately
Salt and freshly ground black pepper
2 tablespoons minced cilantro leaves
For plantains:
4 plantains, yellow streaked with black; peeled
2 cinnamon sticks
3/4 cup light brown sugar
12 tablespoons soft unsalted butter
4 tablespoons dark rum
Salt to taste

Steps:

For pork: 1. Lightly toast cumin & annatto seeds in dry skillet. Grind. Heat 1 tbls oil in a skillet add spices and cook a few seconds until sizzling. Add garlic and shallot cook until softened. Add 1/4 c orange juice, deglaze pan and transfer contents to large bowl. 2. Add remaining orange juice, all but 3 tbls of the remaining oil, the vinegar and the sugar. Taste; mixture should be fairly sour. Season with salt and pepper. 3. Place pork in juice mixture, cover and refrigerate. Marinate 24 hrs. 4. Heat grill. Grill or broil tomatoes, onion and poblano until lightly charred. Chop coarsely and mix with 1 tbls remaining olive oil and the lime juice. Season with salt and pepper. Set aside. 5.Place pork on grill and cook, turning to get all sides and basting with marinade, about 20 mins, until meat thermometer reads 145 degrees for med. Cook longer if needed. For beans: 1. Place beans in a bowl and soak 4 to 8 hrs. 2. Preheat oven to 300 degrees. Toast cumin in a heavy dry saucepan. Remove and grind. Add bacon to pan. Cook until starting to brown. Add cumin, onion, pepper and chili. Cook over medium heat until softened. Add tomato and cook until beginning to give up juices. Drain beans and add. Add bay leaf and chicken stock. Bake about 1 1/2 hr til beans are very tender and still soupy. Add more stock if needed. Taste and season. Fold in cilantro and serve. For plantains: 1. Cut plantains in half crosswise, then each half lengthwise. Place in a saucepan with cinnamon sticks, sugar, half the butter and water to cover. Bring to a simmer; cook until plantains about 20 min. 2. Remove plantains from saucepan but don't discard cooking liquid. Purée plantains through a food mill or a potato ricer into a large bowl; do not use a food processor. Stir in remaining butter and 1/2 c or more cooking liquid to make a smooth purée. Add rum stir and season with salt. Serve at once, or set aside and reheat gently in saucepan adding liquid if needed.