We serve a wonderful Corriander crusted pork tenderloin with esquites and prickly pear reduction. One of the first proteins I was excited about as a young chef was pork tenderloin, and probably fumbled it far too many times. Practice and continual learning taught me about the simplicity of this protein. Paired with an homage to the Sonoran desert and one of its most classic flavor combinations of roasted corn, crema, lime, chilies and smoke. This dish represents, for me, maturity in craft with reflection of beginnings.