Pork and sweet plantains are a classic combination, and this recipe for the duo couldn’t be easier. For best results, use plantains that are slightly soft and have yellow skins with black mottling. You can peel them just as you would a banana.
4 ripe plantains, peeled and cut into 1/2-inch-thick slices
1 tablespoon canola oil
1 1/2 teaspoon fine sea salt, divided
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 pork loin roast (about 2 1/2 pounds), tied
Preheat the oven to 425°F. Place plantains in a 9x13-inch roasting pan and toss with oil and 1/2 teaspoon of the salt. Combine chili powder, cumin, pepper and remaining 1 teaspoon salt in a small cup. Sprinkle mixture all over pork. Nestle pork into plantains and roast, stirring plantains once or twice, until pork and plantains are browned and an instant-read thermometer inserted into center of pork registers 145°F, 35 to 40 minutes.
Transfer pork to a cutting board and let rest 10 minutes. Cover plantains with foil and keep warm. Cut pork into 1/2-inch-thick slices and serve with plantains.
Per Serving:410 calories (100 from fat), 11g total fat, 3g saturated fat, 120mg cholesterol, 700mg sodium, 39g carbohydrates, (3 g dietary fiber, 18g sugar), 42g protein.
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