Pork Tenderloins
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
2 avocados

Instructions

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

Achiote Marinade
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

Instructions
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

Instructions

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.