Roasted Pork Tenderloin with Bell Pepper Relish and Plantains

Serves 6
Time 6 hrs 40 min

A crisp, green salad is all this dish needs to make a complete meal. Pile any leftovers of the sliced pork and bell pepper relish onto a slice of whole wheat bread for an out-of-this world sandwich.

Special Diets:

Dairy FreeDairy Free

Ingredients

    2pork tenderloins (about 1 1/2 pounds total)
    1 bottle (5-ounce)Carribean hot sauce
    2 tablespoonsplus 1 teaspoon extra-virgin olive oil
    1celery stalk, finely chopped
    1 smallyellow onion, chopped
    1orange bell pepper, seeded and finely diced
    1red bell pepper, seeded and finely diced
    2 tablespoonsplus 1 teaspoon lime juice
    1/4 teaspooncrushed red chile flakes
    1/8 teaspoonbrown sugar
    2 pinchesground cinnamon
    1 pinchground cardamom
    1/3 cupcanola oil
    1 poundplantains, peeled and cut into 1/2-inch slices
    2 teaspoonsfinely chopped fresh mint
    1/2 cupfresh corn (from about 1 ear of corn)

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Method

Put pork into a wide, shallow dish.


Pour hot sauce on pork, turn to coat, cover and refrigerate for 6 hours.


Preheat the oven to 325°F.


Heat 1 teaspoon of the olive oil in a nonstick skillet over medium heat.


Add celery and onions and cook for 1 minute.


Add corn and peppers and cook for 4 minutes.


Remove from heat, add lime juice, chile flakes, sugar, cinnamon and cardamom and toss to combine. Set relish aside.


Heat remaining 2 tablespoons olive oil in an oven-proof skillet over high heat.


Brown pork on all sides and baste with remaining marinade.


Place in oven and roast for 30 minutes, or until just cooked through.


Meanwhile, when pork has been in the oven for 20 minutes, heat canola oil in a heavy skillet over medium high heat.


Add plantains and cook until deep golden brown on both sides; drain on a wire rack and pat gently with a paper towel to remove excess oil.


Arrange on a platter.


Let pork rest for 5 minutes, then slice and serve on top of the plantains.


Add mint to pepper relish, then spoon onto pork and serve.

Nutritional Info

Serving Size

Calories

290

Total Fat

19g

Saturated Fat

10g

Cholesterol

50mg

Sodium

240mg

Total Carbohydrate

11g

Dietary Fiber

0g

Total Sugars

1g

Protein

20g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.