Marinated Pork Tenderloin with Corn Puree, Quick Braised Greens & Hazelnut Salsa Macha

Step 1

Combine garlic, lime juice and zest, orange juice and zest, white vinegar, olive oil, and thyme, and rub them into pork. Allow it to sit and marinate for at least 30 minutes so the flavors come together. Doing this the night before is best as it will allow the flavors to really develop.

Step 2

Preheat a grill pan over medium-high heat. Season the whole pork tenderloin with salt and cook until medium (10 - 20 min), turning every 5 minutes, until the internal temperature reaches 145F.

Step 3

Remove from grill and allow the pork to rest at least 10 minutes prior to cutting.

Step 4

To plate: spread the Corn Puree on the plate and top it with the Quick Braised Greens.

Step 5

Cut the pork into ½” thick slices and place them over the greens.

Step 6

Spoon Salsa Macha over the top of the pork and garnish with toasted sesame seeds and chive blossoms or another edible flower.

Step 7

Place corn into a blender and puree on high speed until smooth.

Step 8

Pass corn through a fine strainer into a small saucepot.

Step 9

Heat the mixture slowly over low heat until it thickens, stirring often, about 10 minutes.

Step 10

Fold butter into the puree while it is still hot and adjust seasoning to taste with salt.

Step 11

Heat a medium saucepan over medium heat. Add bacon and a 1 tablespoon olive oil and render until crispy, about 5 minutes. Add onions and garlic and cook until soft. Add chili flakes, mustard, maple syrup, and vinegar and reduce slightly.

Step 12

Add the greens and cover. Cook until greens are mostly soft. It might be necessary to add a little chicken stock or water to help the greens cook down.

Step 13

Preheat a grill pan over medium-high heat.

Step 14

Make a spice rub by mixing lime juice, chili powder, and remaining olive oil and rub it onto the corn.

Step 15

Grill the ears of corn (about 7 - 10 minutes) until kernels are tender when pierced with a knife. Remove corn from grill and let cool slightly. Cut kernels from the cob, and fold them into the greens.

Step 16

Adjust seasoning and finish with butter.

Step 17

Heat a medium saucepan over medium heat. Add bacon and a 1 tablespoon olive oil and render until crispy, about 5 minutes. Add onions and garlic and cook until soft. Add chili flakes, mustard, maple syrup, and vinegar and reduce slightly.

Step 18

Add the greens and cover. Cook until greens are mostly soft. It might be necessary to add a little chicken stock or water to help the greens cook down.

Step 19

Preheat a grill pan over medium-high heat.

Step 20

Make a spice rub by mixing lime juice, chili powder, and remaining olive oil and rub it onto the corn.

Step 21

Grill the ears of corn (about 7 - 10 minutes) until kernels are tender when pierced with a knife. Remove corn from grill and let cool slightly. Cut kernels from the cob, and fold them into the greens.

Step 22

Adjust seasoning and finish with butter.

Step 23

Discard stems and seeds from chilies and break them into slightly smaller pieces.

Step 24

Add oil to a medium saucepan over medium heat, then add hazelnuts and toast, 1-2 minutes.

Step 25

Add the shallot and garlic and saute until golden and aromatic, 2-3 minutes. Reduce heat and add the chilies.

Step 26

Allow everything to cook for about 5 minutes before then adding the vinegar.

Step 27

Place the mixture into a food processor and blend until combined but still a little chunky.

Step 28

Add chipotle powder to taste and adjust seasoning.

Step 29

Place mixture into a bowl, add orange zest, and fold in sesame seeds.