1 large pork tenderloin
8 to 9 slices regular cut bacon
Wooden toothpicks as needed
4 large ears of corn, kernels removed
1 large clove garlic, minced
3/4 cup roughly chopped green onion
1/4 teaspoon ground cumin
1 cup well-drained, canned black beans
2 ripe, medium-sized tomatoes, roughly chopped
Salt and pepper to taste
Cut the pork tenderloin crosswise into medallions the same width as each slice of bacon. Then wrap each medallion with one slice of bacon and secure the loose end with a wooden toothpick. Use 1/2 slice of bacon for smaller pork medallions.
Add the pork, bacon side down, to a large, cast iron skillet or heavy-bottomed, nonstick pan on medium to medium-high heat. Slowly crisp it all around on the bacon side.
Wash your hands really well. Then cut the corn off of four large ears of corn and finely mince a large clove of garlic.
Once the bacon has crisped up, finish cooking the pork to your liking on the flat sides and take it out of the pan to rest on a clean plate.
Pour off about half of the rendered bacon fat and add the corn, the large minced clove of garlic, a good handful of roughly chopped green onion and a good sprinkling of ground cumin. Cook that for 3-4 minutes.
Add as many well-drained, canned black beans and as much roughly chopped, ripe tomato as you like. Let those warm a bit, season them to taste with salt and pepper, and serve.