SWEET PLANTAIN STUFFED & SPICED PORK TENDERLOIN WITH A SOUR ORANGE MARINADE
Yield: 4 entrees
For the marinade and the pork:
2) 10 ounce pork tenderloins, totally trimmed
1/2 red onion, peeled and thinly sliced
1 head garlic, cut in half crosswise, root discarded, broken up
1 sour orange, cut in half
1 orange, cut in half
1 lime, cut in half
1 scotch bonnet, stem removed, cut in half (optional)
! Cup virgin olive oil
12 black peppercorns, toasted and lightly bruised
1/2 bunch cilantro, cleaned and very roughly chopped (optional)
1 bay leaf, broken
1. Cut the pork tenderloins in half cross-wise to yeild four portions. Combine all of the remaining ingredients in a non-reactive pan or bowl. (Squeeze the fruit, but toss them in rind and all). Now immerse the meat in the marinade and cover. Refrigerate at least 2 hours and up to 8 turning occasionally>
For the plantain stuffing:
2 very ripe plantains, peeled and cut into ½ inch wide pieces
2 ounces butter
salt and pepper, to taste
peanut (or canola) oil
1. Heat a sauté pan until quite hot. Now add some peanut oil and fry the plantain pieces until they are quite dark on all sides. Remove them to a plate and dab them with paper toweling. Allow to cool for a few minutes and place the cooked plantain in a bowl and mash in the butter. Season to taste and set aside. (Any leftover mashed plantain can be saved for another time or another use.)
To prepare the pork:
2 teaspoons freshly toasted and ground cumin
2 teaspoons black pepper
1 teaspoon sugar
1 salt
peanut oil to sauté the pork
Preheat an oven to 400 degrees
1. Remove the pork from the marinade and gently blot them off with a towel. (Note: The marinade can be immediately frozen and used one more time in the future). Now make a narrow, but deep slit in the pork running from north to south, but stopping about one half inch from each end. Pack the plantain stuffing in the center of each tenderloin section. Press the pork back together and re-shape it.
2. Combine all of the spices together in a bowl and sprinkle the tenders with the spice rub. It may seem like a lot of spice, but that’s a big part of the flavor! Now tie the pork in 2-3 places with butcher string to hold it shut when it roasts. (Can be made up to this point, covered and refrigerated.)
3. Heat a heavy sauté pan until quite hot. Add a little oil and then add the pork tenderloins. Sear them on all sides for about two minutes. Now remove any excess oil and place the pan in the oven and roast for about 7-8 minutes.
4. Remove the pork from the oven and allow them to rest on a cutting board in a warm place. Cut off the strings. Slice the pork into rings and fan them out on a plate with the side dishes of your choice.
Compass: If sour oranges aren’t available substitute with one extra orange and one extra lime in the marinade.
Norman Van Aken, NORMAN’S, COPYRIGHT 1998
