Cumin Rubbed and Roasted Pork "Havana"
with Smoky Plantain Crema, a Blistered Bell Pepper
and Sweet Corn Salsa

Yield: 4 servings

Wine suggestion
A Grenache-based Southern Rhone wine like a Gigondas: Domaine Pallieres Gigondas, 1998

For the marinade and the pork:

Note: If sour oranges aren't available, substitute one extra orange and one extra lime in the marinade. Four 7-ounce pork tenderloins, totally trimmed

• 1/2 red onion, cut into slices
• 1 head unpeeled garlic, cut in half crosswise, broken up
• 1 sour orange, cut in half
• 1 orange, cut in half
• 1 lime, cut in half
• 1 Scotch bonnet, (or other chile), stem and seeds removed, cut in half
• 1 cup extra virgin olive oil
• 12 black peppercorns, toasted and lightly bruised
• 1/2 bunch cilantro, cleaned and very roughly chopped (optional)
• 1 bay leaf, broken

Combine all of the ingredients (except the pork) in a bowl. Squeeze the fruit and toss them in - rind and all. Immerse the meat in the marinade and cover. Refrigerate overnight.

For the spice rub:

• 2 teaspoons freshly toasted and ground cumin
• 2 teaspoons freshly toasted and ground black pepper
• 1 teaspoon sugar
• 1 teaspoon salt
• Peanut oil to cook the pork

Preheat the oven to 450°F. Prepare the Plantain Crema and the Salsa and set aside (see recipes).

Remove the pork from the marinade and gently scrape the marinade off of them.

Combine all of the spices together in a bowl and rub the pork tenders with the spice rub.

Heat a heavy sauté or a grill pan until quite hot. Add a little oil and then add the pork tenderloins. Sear them on all sides for about two minutes. Remove any excess oil and place the pan in the oven and roast for about 7-8 minutes.

Remove the pork tenders from the oven and allow them to rest on a cutting board in a warm place. Slice the pork on a sharp diagonal in the middle of each tenderloin. Cut off the very ends of the pork so that they can be stood up on a plate.

Spoon the plantain crema around each of the tenderloins and spoon the salsa around as well. Serve.

Smoky Plantain Crema

Yield: Approximately 2 cups

• 2 ounces smoked bacon, cut into small pieces
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon butter
• 1/2 red onion, diced
• 1 clove garlic, sliced
• 1/2 Scotch bonnet, stem and seed removed, minced
• 1 1/2 teaspoons annatto seeds
• 1/2 teaspoon freshly toasted and ground cumin seeds
• 1/2 teaspoon freshly toasted and ground black pepper
• 2 very dark plantains, peeled and cut into 1/4-inch slices
• 2 Tablespoons Spanish sherry wine vinegar
• 1/2 cup sherry
• 1 piece bay leaf
• 1 cup orange juice
• 1 cup chicken stock
• 1 quart heavy cream
• 1/2 vanilla bean, split
• Salt and pepper to taste

Heat the bacon in a heavy, deep saucepan until about halfway cooked. Add the olive oil and the butter and then the onion, garlic, Scotch bonnet and plantains. Allow them to cook until nicely colored, stirring occasionally. Add the annatto, cumin, black pepper, vinegar, and sherry and reduce until almost no liquid remains. Add the orange juice and bay leaf and reduce again until almost no liquid remains. Add the stock and reduce by two thirds of the volume. Add the cream, vanilla bean and reduce by almost half. Strain through a china cap and reserve in a warm place.

Note: This crema can be prepared in advance, chilled, covered and refrigerated.

Sweet Corn Salsa

• Olive oil, as needed to cook the vegetables
• 3 ears of sweet corn, shucked and corn cut off of the cobs
• 1/2 red onion, peeled and diced small
• 1/2 red bell pepper, stem and seeds discarded, diced medium
• 1/2 yellow bell pepper
• 1 jalapeño, minced
• 1 clove garlic, peeled and minced
• 1 Tablespoon Spanish sherry wine vinegar
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons cilantro leaves, washed and roughly chopped
• Salt and pepper to taste

Heat a large heavy sauté pan on medium-high to high heat. Add some olive oil and add the corn first. Allow the corn to get nicely colored seasoning with a touch of salt and pepper. Remove the corn to a bowl.

Clean out the pan and add some more olive oil and the onion, bell pepper, jalapeñ and garlic. Sauté briskly to caramelize them. Season as desired. Remove to the bowl of corn. Add the remaining ingredients. Reserve in a warm place until needed.

Note: Can be made ahead and allowed to re-warm.

Copyright © 1996 by Norman Van Aken