Grilled Pork Tenderloin with Guacamole, Pico de Gallo and Seasoned Beans

How to prepare grilled pork tenderloin with guacamole, pico de gallo and seasoned beans

1. Massage the tenderloin with oil and smoked paprika seasoning. Then grind black pepper all over. Let it rest in the refrigerator for at least 3-4 hours and take it out 15 minutes before cooking.
2. Heat the grill well (charcoal or gas), if you have a thermometer on the lid it should show 200°C. Place the tenderloin on the hot grill and cook for 4-5 minutes per side with the lid down. During this time it should brown very well, but still be slightly soft when you press it with a fork, a sign that it's still a bit undercooked (pink) inside.
3. Remove it to a platter and let it rest for 5 minutes.
4. For the salsa, chop the red onion into the smallest cubes possible. Same with the hot pepper. Sprinkle the onion with salt and massage it a bit to break it down. Let it sit for 5 minutes. Then add the hot pepper and lime juice and let it marinate for another 10 minutes. Finally, add the chopped parsley and diced tomato. Mix gently.
5. For the beans, drain the can and rinse the beans well with water. Heat a large pan (about 30 cm) and add 1 tablespoon of oil.
   Add the cumin, coriander, chili, cardamom, and turmeric and stir to dissolve in the fat.
7. Add the well-drained beans and fry, stirring occasionally, for a few minutes, until the water evaporates and they're hot. At that point, start mashing the beans with a fork while sprinkling salt, the chopped herbs, and lemon zest. Add another tablespoon of oil. Mix and mash until you get a paste where you can still see pieces of beans. You'll get a rustic bean puree.
8. Prepare the guacamole just before serving. Scoop the avocado flesh into a bowl. Sprinkle salt, add the lime juice, and mash with a fork until you get a rustic puree where you can still see avocado pieces. Taste and adjust salt and lime juice.
9. Return to the tenderloin: slice it as thin as possible. The slices will still have a pink area in the center. Place the slices back on the hot grill (this time with the lid up) and leave them for just 30 seconds per side. After you've lined them all up, you can practically turn them. Don't leave them too long so the meat doesn't dry out, just enough so the pink in the middle is gone. Some slices from the thin end may not have a pink area in the center, so don't put those on the grill.
10. Arrange the tenderloin slices on a wide platter. Place the pico de gallo alongside, sprinkling some on the meat as well. Place the salsa and bean puree next to it. Arrange the guacamole in small mounds wherever there's room and decorate with lime slices. Sprinkle a little coarse salt on the tenderloin slices. Serve immediately.

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