Ancho-Chili Rubbed Pork Tenderloin with Sweet Potato-Chorizo Hash and Lime-Cilantro Crema

Preheat your oven to 400°F (200°C). Prepare the vegetables: wash and peel 2 large sweet potatoes, then dice them into 1/2-inch cubes. Wash, core, and dice 1 large red bell pepper. Peel and finely dice 1 small red onion. Peel and mince 4 garlic cloves. Wash and finely chop 0.5 bunch of cilantro and 1 tbsp of fresh oregano.

In a small bowl, create the lime-cilantro crema by whisking together 0.5 cup sour cream, 2 tbsp of the chopped cilantro, and the juice from 0.5 of the lime. Season with a pinch of salt and pepper, then refrigerate until serving.

Prepare the pork rub by mixing 2 tbsp ancho chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp each of salt and black pepper in a small dish. Pat 2 lbs of pork tenderloin dry with paper towels and coat evenly with the dry rub, pressing it into the meat.

Heat 2 tbsp of olive oil in a large oven-proof stainless steel or cast iron skillet over medium-high heat. Once shimmering, add the pork tenderloins. Sear for 2-3 minutes per side until a dark, caramelized crust forms. Remove the skillet from heat briefly.

In a small ramekin, mix 1 tbsp honey with half of the minced garlic. Brush this mixture onto the seared pork tenderloins. Transfer the skillet to the oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork roasts, start the hash. In a separate large sauté pan over medium heat, add 8 oz of raw Mexican chorizo (remove casings if necessary). Cook for 5-6 minutes, breaking it up with a wooden spoon until the fat renders and the meat is browned.

Add the diced sweet potatoes to the pan with the chorizo. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the potatoes begin to soften and develop golden-brown edges from the chorizo fat.

Stir in the diced red onion, diced red bell pepper, the remaining minced garlic, and 1 tbsp fresh oregano. Sauté for another 5 minutes until the vegetables are tender.

Deglaze the hash pan by pouring in 0.5 cup chicken stock. Scrape the bottom of the pan to release the flavorful browned bits (fond). Simmer for 3-4 minutes until the liquid has mostly evaporated and the potatoes are fully tender.

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes to allow juices to redistribute.

Stir the remaining chopped cilantro and a squeeze of the remaining lime juice into the sweet potato hash. Taste and adjust seasoning with salt and pepper.

Slice the pork tenderloin into 1-inch thick medallions. Serve the pork over a generous portion of the sweet potato-chorizo hash and drizzle with the chilled lime-cilantro crema.