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1
Pork: Trim tenderloins of any fat and silver skin.
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2
Cut each into 2 inch sections and place them between 2 sheets of plastic wrap.
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3
Pound with the flat side of a cleaver or with the bottom of a heavy pan until 1/2 inch thick.
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4
Cover with plastic wrap and refrigerate until needed.
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5
Sauce: Heat olive oil in a heavy sauce pan over med-high heat.
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6
Add onion, garlic, and papers and chilies and saute, stirring frequently, until the peppers are soft and the onions are translucent.
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7
Add peppercorns, coriander, bay leaf, tomatoes, parsley, lemon, lime, and orange and stir to combine.
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8
Cook over med heat for 20 minutes, or until the fruit is soft, stirring frequently.
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9
Add the Cabernet and vinegar and raise the heat to high, cooking until the liquid is reduced by half.
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10
Add the fresh herbs and cook for 5 minutes, then add the molasses and continue to cook, stirring frequently, for an additional few minutes.
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11
Puree the sauce in small batches in a blender or a food processor fitted with a steel blade and strain.
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12
Cool to room temperature, then add the pork and refrigerate until needed, at least 2 hours or overnight.
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13
Relish: Saute the corn, minced peppers and chilies, shallots, and garlic in the olive oil over med heat for 5 minutes, stirring frequently.
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14
Season with salt, pepper, and coriander.
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15
Remove from the heat and deglaze with tequila and Grand Marnier.
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16
Add the fruit juices and vinegar and stir in the demi-glace, if used.
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17
Stir in the fresh herbs and keep warm.
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18
To Cook: Light a charcoal grill.
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19
Remove the pork from the marinade ad place over hot coals.
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20
Cook only long enough for the marinade to brown and caramelize, about 2 minutes on a side.
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21
To Serve: Cover warm plates with the shredded lettuces.
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22
Place grilled pork down the center of each plate, overlapping each other slightly.
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23
Add the sauteed pepper relish around the pork and decorate the plate with the black beans and tortilla strips.
