Spiced Pork Tenderloin with Corn Salsa

1. 1

   In a small bowl, combine the coriander with 1 teaspoon each of salt and pepper.

2. 2

   Rub the pork all over with the spice mixture and let stand at room temperature for 3 hours.

3. 3

   Meanwhile, heat 3/4 inch of vegetable oil in a large deep skillet until shimmering.

4. 4

   Add about 10 plantain slices and fry over moderately high heat, turning, until uniformly golden, 2 to 3 minutes.

5. 5

   Using a slotted spoon, transfer the plantains to a wire rack to drain.

6. 6

   Pry apart or unfold the chips as necessary; the plantains will crisp as they cool.

7. 7

   Continue to fry the remaining plantains in batches.

8. 8

   Preheat the oven to 350.

9. 9

   Heat 1 tablespoon of the canola oil in a large ovenproof skillet.

10. 10

    Add the pork and cook over high heat until brown and crusty all over, about 6 minutes.

11. 11

    Transfer the skillet to the oven and roast the pork for about 10 minutes, or until an instant-read thermometer inserted in the thickest part registers 135.

12. 12

    Transfer the pork to a cutting board and let cool completely.

13. 13

    Heat the remaining 1/2 tablespoon of canola oil in a small skillet.

14. 14

    Add the corn and cook over moderate heat until tender, about 2 minutes.

15. 15

    Transfer to a bowl and let cool.

16. 16

    Add the onion, tomato, cilantro and lime juice and season with salt and pepper.

17. 17

    Thinly slice the pork.

18. 18

    Arrange a pork slice on each plantain chip, top with a teaspoon of the corn salsa and serve.

* Per serving · 4 servings · Values may vary.