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Makes 4 servings
For the Crust:
1/3 cup milk
1/4 cup shelled peanuts
1/3 cup fresh bread crumbs
2 tablespoons unsalted butter, at room temperature
5 to 6 drops Tabasco or 1 tablespoon whole-grain mustard
Salt and freshly ground pepper
For the Vegetables:
2 medium sweet potatoes (about 1 pound), peeled, trimmed and cut lengthwise in half
Salt and freshly ground pepper
Quatre épices (four spice)
2 (3-inch) cinnamon sticks, each cut in half
4 strips bacon
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/2 pound broccoli rabe, tough ends trimmed and coarse leaves removed
1/4 pound okra, trimmed
For the Pork and Sauce:
2 tablespoons extra-virgin olive oil
One 1 1/2- to 2-pound pork tenderloin, trimmed
Salt and freshly ground pepper
1/2 teaspoon quatre épices (four spice)
1/2 teaspoon allspice
1 tablespoon unsalted butter
1 serrano chile pepper, stemmed, halved, and seeded
1/4 cup dry white wine
1/2 cup unsalted chicken stock or low-sodium chicken broth
To Make the Crust:
1. In a small pot, bring the milk to a boil. Pour the hot milk over the peanuts in a bowl. Let rest for 20 minutes to soften the peanuts. Drain and chop the peanuts. Mix together the peanuts, bread crumbs, butter and Tabasco in the same bowl; season with salt and pepper. Roll the peanut mixture out between two pieces of parchment paper into a 8- by 4- by 1/8-inch rectangle. Refrigerate until firm, about 2 hours.
To Make the Vegetables:
2. Preheat the oven to 375F and place the oven racks in the lower and upper third of the oven.
3. Season the sweet potatoes with salt, pepper and quatre épices. Place a cinnamon stick half lengthwise on the cut side of each sweet potato and wrap a bacon slice around the potato to secure the cinnamon stick. Drizzle 1/2 teaspoon oil over each potato, individually wrap in foil, and place on a baking sheet. Bake about 30 minutes, until the potatoes are tender.
4. Meanwhile, warm the remaining oil in a large oven proof skillet over medium heat. Add the broccoli rabe and okra, season with salt, pepper and quatre épices and cook, while stirring, for 10 minutes. Bake 5 to 10 minutes, until the okra is tender.
To Make the Pork and Sauce:
4. Center a rack in the oven.
5. Warm the oil in a large roasting pan over medium-high heat. Season the tenderloin with salt, pepper, quatre épices, and allspice. When the oil is hot, add the pork to the pan and sear on all sides until browned, about 10 minutes. Add the butter to the pan; bake until an instant-read thermometer inserted into the middle of the pork reaches 140°F, about 10 minutes. Remove the pan from the oven.
6. Preheat the broiler. Place the crust on top of the pork. Broil for 3 to 4 minutes—watch it closely—until the crust is golden brown. Transfer the tenderloin to a cutting board; rest for 5 minutes before slicing.
7. Meanwhile, drain the fat from the roasting pan and place the pan over high heat. Add the Serrano chile and deglaze the pan with the wine; cook until reduced by half. Add the chicken stock and cook for 2 to 3 minutes. Taste and season with salt and pepper if needed.
To Serve:
3 sprigs cilantro
2 sprigs flat-leaf parsley
Place the broccoli rabe and okra in the center of a large warm platter. Slice the tenderloin and arrange on top of the vegetables. Remove the cinnamon sticks from the sweet potatoes and place the sweet potatoes around the tenderloin. Garnish with the cilantro and parsley and serve with the sauce on the side.
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