For the Pork Tenderloin:

Preheat oven to 240 degrees. Slather the pork tenderloin with oil. In a small bowl mix the achiote paste and water until well dissolved. Salt and pepper the pork and then rub the pork with the achiote mixture, coating well. Place pork on a jelly roll pan and roast for 45 minutes. Remove from oven and tent with foil.

In the meantime, in a small bowl, mix the tomatilla salsa and Mexican crema. Set aside.

Partially drain black beans and place in a small sauce pan. Add cumin and Mexican Oregano, stir and place over medium heat. Heat until hot, turn down to low and then keep warm.

Crumble the cotija cheese on a plate, set aside.

Chop the tomato and set aside.

For the corn tortillas, slightly dampen a clean kitchen towel and fold around the tortillas. Place the tortillas and towel in a gallon plastic storage bag. Don't seal the bag. Place in the microwave and cook on 50% power for 4 minutes. Just let them set in the microwave, they'll stay nice and warm.

When the pork is cool enough to handle, shred enough for a heaping hand full for each tortilla. Tent to keep warm.

Poach the eggs and place in a bowl, covered to keep warm.

Working quickly. Place one warm corn tortilla in the bottom of a wide bowl. Top with a big spoon full of the black beans, a hand full of the pulled pork, and then slather with the tomatillo cream sauce. Place the 2nd tortilla on top and press down a bit so it's even. Top with two poached eggs, chopped tomato and crumbled cheese.