Chili-Cured Lombo With Truffle-Scented White Beans and Sautéed Spinach
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Chipotle Chiles, Dried
Kosher Salt and Black Pepper
Pork Tenderloins,12-oz, Cut in Half Evenly
Slab Bacon, Diced
Garlic Cloves, Minced
Great Northern Beans, Dried
Thyme Leaves, Fresh
Beef or Chicken Broth
White Truffle Oil
Heat oven to 350 degrees F. Roast chiles for 10 minutes; remove from oven to cool. Once cool, grind chiles and mustard seeds into a fine powder using either a mortar and pestle or electric coffee grinder. Rub pork tenderloin with salt and pepper, then coat with chile mixture. Cover and refrigerate overnight to begin to cure pork.
In a large saucepan, render bacon over medium heat for 8 to 10 minutes. Add garlic and sauté for another minute. Add beans, thyme, and a generous amount of salt, then add enough water to cover beans completely. Simmer for 40 minutes or until beans are tender.
Pre-heat a large sauté pan to hot but not smoking. Pour in enough canola oil to cover bottom of pan. Sauté tenderloins on all sides until they have a nice dark brown color. Add stock to pan and place in a 500-degree F oven for 7 to 9 minutes. Remove pan from oven, remove pork from pan and let rest 2 to 3 minutes.
While pork is resting, add 1 tablespoon butter to pan with stock over high heat. Once butter has melted and stock has reduced, taste sauce for seasoning and adjust according to taste. Reserve, hot.
Pre-heat a sauté pan. When pan is hot but not smoking, add enough canola oil to cover bottom of pan, then add remaining butter. Sauté spinach for 1 to 2 minutes; season with salt and pepper.
Place beans on center of plate and drizzle with white truffle oil. Place spinach on top of beans. Spoon sauce around plate. Slice pork and place on beans; serve.