- 1/2 teaspoon ground coriander
- Salt and freshly ground pepper
- 1 pork tenderloin (about 3/4 pound)
- Vegetable oil, for frying
- 2 ripe plantains, peeled and sliced diagonally 1/8 inch thick
- 1 1/2 tablespoons canola oil
- 1/4 cup fresh or frozen corn kernels
- 1/4 cup finely diced red onion
- 1/4 cup finely diced tomato
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- In a small bowl, combine the coriander with 1 teaspoon each of salt and pepper. Rub the pork all over with the spice mixture and let stand at room temperature for 3 hours.
- Meanwhile, heat 3/4 inch of vegetable oil in a large deep skillet until shimmering. Add about 10 plantain slices and fry over moderately high heat, turning, until uniformly golden, 2 to 3 minutes. Using a slotted spoon, transfer the plantains to a wire rack to drain. Pry apart or unfold the chips as necessary; the plantains will crisp as they cool. Continue to fry the remaining plantains in batches.
- Preheat the oven to 350°. Heat 1 tablespoon of the canola oil in a large ovenproof skillet. Add the pork and cook over high heat until brown and crusty all over, about 6 minutes. 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°. Transfer the pork to a cutting board and let cool completely.
- Heat the remaining 1/2 tablespoon of canola oil in a small skillet. Add the corn and cook over moderate heat until tender, about 2 minutes. Transfer to a bowl and let cool. Add the onion, tomato, cilantro and lime juice and season with salt and pepper.
- Thinly slice the pork. Arrange a pork slice on each plantain chip, top with a teaspoon of the corn salsa and serve.
The recipe can be prepared through Step 3 up to 1 day ahead; store the plantain chips in an airtight container and refrigerate the pork.