For the dry rub:
12 dried ancho chilies
12 dried chipotle chilies
2 T mustard seed
For the beans:
¼ lb slab bacon, diced
2 cloves garlic, minced
1 T fresh thyme leaves
2 cups great northern beans
2 pork tenderloins, cleaned and cut in half evenly
½ lb spinach, cleaned and washed
12 oz beef or chicken stock or broth
white truffle oil
salt and pepper
Set your oven to 350 degrees. Roast the chilies 10 minutes and remove from the oven to cool. Once cool, grind the chilies and mustard seeds into a fine powder using either a mortar and pestle or electric coffee grinder. Rub the pork tenderloin with salt and pepper then coat with the chili mixture. Cover and refrigerate overnight so the pork will begin to cure.
In a saucepan, render the bacon over medium heat for eight to ten minutes add the garlic and sauté for another minute. Add the beans, thyme, and a generous amount of salt, then add enough water to cover the beans completely. Simmer for forty minutes or until the beans are tender.
Preheat a sauté pan. When the pan is hot but not smoking, add enough canola oil to cover the bottom of the pan. Sauté the tenderloins on all sides until they have a nice dark brown color. Add the stock to the pan and place in a 500 degree oven for 7-9 minutes. Remove the pan from the oven and let the pork rest for 2-3 minutes. In the meantime, add 1 T of butter to the stock over high heat. Once the butter has melted and the stock has reduced, taste for seasoning and adjust according to taste.
Preheat a sauté pan. When the pan is hot but not smoking, add enough canola oil to cover the bottom of the pan, then add 1 T butter. Sauté the spinach for 1-2 minutes then season with salt and pepper.
Place the beans in the center of the plate and cover them with white truffle oil. Place the spinach on top of the beans and put your sauce around them on the plate. Slice your pork and place on the beans. Now youre cooking with gas.