[cumin and lime roasted pork tenderloin with spicy creamed corn]

2 1/4 pounds pork tenderloin (sometimes sold 2 tenderloins per package)
Juice of 2 limes
4 tablespoons extra-virgin olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
6 garlic cloves (4 cloves cracked and 2 cloves chopped)
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 10-ounce boxes frozen corn kernels
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh cilantro leaves

Preheat the oven to 500 degrees

Trim the silver skin or connective tissue off the tenderloin with a very sharp, thin knife.
Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins, just enough to coat, about 2 tablespoons. Season the meat with the cumin, coriander, salt and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for a few minutes, cover loosely with foil.

While the pork is cooking, preheat a skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan) and the butter. Add the onions, jalapenos, bell peppers, chopped garlic, corn kernels, salt and pepper. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken stock then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.

Slice the rested roasted pork and serve alongside the spicy creamed corn.

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