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1
Preheat the oven to 500F.
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2
Trim the silver skin or connective tissue off the tenderloins with a very sharp, thin knife.
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3
Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat.
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4
Drizzle EVOO over the tenderloins, just enough to coat, about 2 tablespoons.
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5
Season the meat with the cumin, coriander, salt, and pepper.
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6
Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
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7
Roast for 20 minutes.
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8
Remove from the oven and let rest for a few minutes, tented loosely with foil.
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9
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.
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10
Add the onions, jalapenos, bell peppers, chopped garlic, corn kernels, salt, and pepper.
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11
Cook for 4 to 5 minutes, or until the onions are tender.
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12
Sprinkle with the flour, and continue to cook for 1 minute.
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13
Whisk in the chicken stock and heavy cream.
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14
Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes.
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15
Finish the spicy creamed corn with the parsley and cilantro.
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16
Taste and adjust the seasoning with salt and pepper.
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17
Slice the rested roasted pork and serve alongside the spicy creamed corn.
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18
If you like the heat, only remove the seeds from half of the jalapenos.
