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1
In a food processor, puree the tomatillos with the jalapenos, scallions, rosemary, one-fourth of the garlic, 2 tablespoons of the olive oil and 1 tablespoon of the honey.
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2
Pour the puree into a sturdy resealable plastic bag.
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3
Add the pork tenderloins, coat well and refrigerate overnight.
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4
In a medium saucepan of boiling water, cook the corn until just tender, about 3 minutes; drain.
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5
In a food processor, puree the corn with the yellow pepper.
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6
In a medium skillet, heat 2 tablespoons of the olive oil.
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7
Add the onion, ham and remaining garlic and cook over moderate heat until the onion is softened, about 7 minutes.
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8
Add 2 tablespoons of the pisco and light carefully with a long match.
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9
When the flames die down, add the corn and pepper puree and 1 cup of the stock and simmer over low heat for 15 minutes, stirring occasionally.
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10
Add the parsley and cumin and season with salt and pepper.
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11
Cover and set aside.
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12
Remove the pork tenderloins from the marinade; reserve the marinade.
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13
In a large skillet, heat the remaining 3 tablespoons of olive oil.
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14
Season the tenderloins with salt and pepper, add them to the skillet and cook over moderate heat until browned on every side, about 1 minute per side.
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15
Add the remaining 1/4 cup of pisco and light carefully with a long match.
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16
When the flames die down, add the reserved marinade and the remaining 1 1/2 cups of stock and bring to a boil.
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17
Cover and simmer over moderately low heat, turning occasionally, until the pork is pink in the center, about 20 minutes.
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18
Transfer the pork to a carving board and cover loosely with foil.
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19
Boil the pan sauce over moderately high heat for 3 minutes.
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20
Set a fine sieve over a small saucepan and strain the sauce, pressing on the solids.
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21
Add the remaining 1 teaspoon of honey and season with salt and pepper.
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22
Gently reheat the corn puree.
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23
Thickly slice the pork and transfer to plates.
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24
Pour the sauce over the pork, spoon the corn puree alongside and serve.
