This is a total impress someone dish, so feel free to double it and earn the love of friends, family or a new crush. Just make sure your guest likes something a little bit spicy in the kitchen as well as in life!
- 6-8 oz. piece of pork tenderloin
- 1 jalapeno
- ½ head of garlic
- 1 tsp. Mexican oregano
- 1 small jicama, peeled and shredded
- 1 carrot, peeled and shredded
- 1 tsp. cumin
- 1 lime, zested and juiced
- 1 tsp. honey
- ¼ c. cilantro, chopped
- olive oil
Roast the jalapeno over a gas burner or under the broiler, rotating it as each side becomes black and charred. Once blistered and charred, put the jalapeno in a small bowl and cover it with plastic wrap. Once it is cool enough to handle, remove the skin and stem. Remove the seeds and ribs if you want less heat. Finely dice the jalapeno and put it in a small bowl or mortar and pestle.
Preheat the oven to 375 degrees.
Cut the top off of the head of garlic and place it in the middle of a piece of foil cut-side up. Drizzle it with olive oil and season it with salt and pepper. Wrap the garlic in the foil and put it on the baking sheet with the carrots. Transfer to the oven and bake for 45-55 minutes, or until the garlic is soft. Once cool, add ½ of the head of garlic to the jalapeno. Season with salt and muddle the jalapeno and garlic with the mortar if using, or mash it with the back of a fork.
Cut the tenderloin along the long side about 1/3 of the way up the loin, leaving about ½ in. at the end of the cut, opening up the pork like a book. Repeat the process, cutting from the end of the cut and going into the thicker side, again opening it like a book. Season the pork with salt and pepper. Sprinkle the Mexican oregano over the pork and then spread the jalapeno and garlic mixture over the surface. Roll up the pork tenderloin and secure the roll with butcher’s twine.
In a large skillet, heat 1-2 T. of olive oil. Add the tenderloin and sear it on all sides to get a golden brown color; approximately 2 minutes per side. Transfer the pan to the oven and roast until the internal temperature is 155-160 degrees; approximately 30-40 minutes. Let the pork rest for at least 6-8 minutes.
While the pork tenderloin cooks, whisk together the honey, cumin, lime zest and lime juice. Slowly whisk in 2 T. of olive oil and season with salt and pepper. Toss the vinaigrette with the jicama, carrot and cilantro.
Cut the string off of the pork tenderloin and slice into medallions. Plate the pork and spoon the slaw next to it.