Entree: United States – New Mexico – Biscochito Pork Tenderloin

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 pork tenderloins, approx. 1 lb (450 g) each, trimmed
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, melted
- 1 1/2 cups (150 g) crushed biscochito cookies (about 12–15 cookies)
- 1/2 cup (50 g) panko breadcrumbs
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground anise (or 1/2 tsp anise seed, ground)
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 2 large eggs, beaten
- 1 cup (240 g) sour cream (or Mexican crema)
- 2 roasted Hatch green chiles, seeded and chopped (about 3 oz / 85 g)
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro, plus extra for garnish
- 1 1/2 cups (300 g) long-grain white rice (uncooked)
- 3 cups (720 ml) low-sodium chicken broth or water
- 1 tbsp (15 ml) vegetable oil
- Zest and juice of 1 lime (about 1 tbsp / 6 g zest)
- 1 cup (150 g) charred corn kernels (from 1–2 ears, or thawed frozen)
- 1/2 cup (75 g) cherry tomatoes, halved
- 1/4 cup (40 g) diced red onion
- Salt and pepper to taste for rice and crema

Instructions

Short Description:
Pork tenderloins crusted with crushed biscochito cookies (New Mexico's state cookie) for a sweet-spicy crust, roasted to juicy perfection and served with cilantro-lime rice and a roasted green chile crema. The dish balances rich pork, warm anise-cinnamon notes, and bright Southwestern accents.

Regional Notes:
This New Mexico variation uses crushed biscochito cookies in the crust, bringing the traditional anise and cinnamon flavors of the state cookie to the pork. Roasted Hatch (New Mexico) green chile in the crema and cilantro-lime rice anchor the dish in Southwestern New Mexican flavor, differentiating it from generic cookie-crusted or herb-crusted tenderloins.

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment.
2. Rinse pork tenderloins and pat dry. Season all over with 1 tsp (5 g) kosher salt and 1/4 tsp (1 g) black pepper.
3. In a bowl, combine crushed biscochito cookies, panko, ground cinnamon, ground anise, smoked paprika, cayenne (if using), and a pinch (about 1/2 tsp / 2.5 g) kosher salt. Stir in melted butter until mixture is evenly moistened (it should hold together loosely).
4. Brush each tenderloin lightly with olive oil. Dip or press each tenderloin into the beaten eggs to coat, then press the cookie-panko mixture firmly onto all sides to form an even crust. Set crusted tenderloins on the prepared baking sheet.
5. Heat a large ovenproof skillet over medium-high heat with 1 tbsp (15 ml) olive oil. When shimmering, sear the crusted tenderloins 1–2 minutes per side, just until the crust is golden (use tongs to sear the ends briefly). Transfer the skillet (or the baking sheet) to the preheated oven.
6. Roast until internal temperature reaches 140°F (60°C) for medium-rare or 150°F (65°C) for medium, about 12–16 minutes depending on thickness. Remove pork to a cutting board and tent loosely with foil; rest 8–10 minutes (temperature will rise a few degrees).
7. While pork roasts, make the cilantro-lime rice: rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the rice and stir 1 minute. Add 3 cups (720 ml) chicken broth (or water), bring to a simmer, reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork; stir in lime zest, 1 tbsp (15 ml) lime juice, 2 tbsp (8 g) chopped cilantro, and salt to taste.
8. Prepare charred corn-tomato salad: in a skillet over medium-high heat, add a touch of oil and warm the charred corn kernels until slightly blistered, 3–4 minutes. Remove from heat and toss with halved cherry tomatoes, diced red onion, a pinch of salt, juice of 1/2 lime, and a tablespoon of chopped cilantro.
9. Make green chile crema: in a blender or bowl, combine sour cream, roasted chopped Hatch chiles, 1 tbsp (15 ml) lime juice, 2 tbsp (8 g) chopped cilantro, and salt and pepper to taste. Blend or whisk until smooth. Taste and adjust acidity or salt.
10. Slice rested tenderloins into 1/2–3/4-inch (1.25–2 cm) medallions. Arrange on plates over a scoop of cilantro-lime rice, spoon charred corn-tomato salad alongside, and drizzle or dollop green chile crema over the pork. Garnish with additional cilantro and a lime wedge.
11. Serve immediately so the cookie crust stays crisp. Leftover pork keeps refrigerated for up to 3 days; reheat gently to preserve crust texture.