4 tamales, husks removed and frozen
8 tamale husks
4 Roma tomatoes, cut in half
4 teaspoons olive oil
3/4 teaspoon dried thyme
Salt and pepper, to taste
1. Trim off thin ends of pork tenderloins so that meat diameter is about the same from end to end. Cut each tenderloin in half.
2. Using a long thin knife (boning knife) create a hole in the center of each tenderloin from one end to the other making room for the tamales. Increase size of the hole by using a knife sharpening steel.
3. Insert 1 frozen tamale into each tenderloin piece. Coat tenderloins with 1 cup achiote marinade; set aside.
4. Place tamale husks in saucepan of boiling water; steep for 3 minutes to make them pliable. Wrap each marinated tenderloin portion with two overlapping husks then wrap each individually in aluminum foil.
5. Make a steam bath using a large pot of boiling water and a colander. Reduce to a simmer and place tenderloins in the colander. Cover steam bath with aluminum foil. Steam tenderloins for 20 to 25 minutes until internal temperature reaches 145°F to 160°F.
6. Heat oven to 400°F. Remove pulp and seeds from tomatoes; season with olive oil, thyme, salt and pepper. Place cut side down on baking sheet and roast for 8 minutes. Remove skin from tomatoes.
7. Cut avocado into quarters then cut into fanned slices
8. Slice pork tenderloin into 2- to 3-inch pieces and serve with roasted tomato, avocado and habanero beurre blanc
1 (3.5-oz.) pkg. achiote or annatto paste
1 cup corn oil
1/4 cup orange juice
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1. Combine all ingredients in blender; pulse to blend thoroughly.
Habanero Beurre Blanc
1/2 cup heavy cream
1/4 cup sour cream
1/2 teaspoon cornstarch
1/2 teaspoon water
1 lb. butter, cut into tablespoons and chilled
1 1/2 teaspoons habanero garlic sauce
1. Stir together cream and sour cream in saucepan; bring to a simmer over medium heat. Dissolve cornstarch in water and stir into cream; increase heat and bring just to a boil to thicken.
2. Reduce heat to low and add butter very slowly, a few tablespoons at a time, whisking until each addition is melted and smooth. Stir in habanero garlic sauce.