Preparation Method

To begin, clean the pork tenderloin of all silver skin, mix achiote paste, salt/pepper and oil and marinate on the tenderloin overnight. Sear the pork tenderloin in a sauté pan on all sides. Roast in 375 degree oven until medium (150 degrees). Rest the meat covered while you sauté the vegetables.

To plate, place the 4 oz of mashed potato in the center of the plate, cut your tenderloin on a bias (angle) and trim one end so that it is flat. Stand the flat end of the tenderloin next to the potato with the cut side facing up and out. This will give the plate some height. With the other piece cut into a medallions and place leaning on the mash. Skirt the potatoes with the vegetables and sauce the plate with the residual pan jus.

Garnish with herb sprig and serve.