product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Roasted Pork Tenderloin with Bell Pepper Relish and Plantains

Serves 6
Time 6 hr 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:
Ingredients
  • 2 pork tenderloins (about 1 1/2 pounds total)
  • 1 (5.0-ounce) bottle Carribean hot sauce
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 celery stalk, finely chopped
  • 1 small yellow onion, chopped
  • 1 orange bell pepper, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 2 tablespoons plus 1 teaspoon lime juice
  • 1/4 teaspoon crushed red chile flakes
  • 1/8 teaspoon brown sugar
  • 2 pinches ground cinnamon
  • 1 pinch ground cardamom
  • 1/3 cup canola oil
  • 1 pound plantains, peeled and cut into 1/2-inch slices
  • 2 teaspoons finely chopped fresh mint
  • 1/2 cup fresh corn (from about 1 ear of corn)
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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.

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.
  • 2 pork tenderloins (about 1 1/2 pounds total)
  • 1 (5.0-ounce) bottle Carribean hot sauce
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 celery stalk, finely chopped
  • 1 small yellow onion, chopped
  • 1 orange bell pepper, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 2 tablespoons plus 1 teaspoon lime juice
  • 1/4 teaspoon crushed red chile flakes
  • 1/8 teaspoon brown sugar
  • 2 pinches ground cinnamon
  • 1 pinch ground cardamom
  • 1/3 cup canola oil
  • 1 pound plantains, peeled and cut into 1/2-inch slices
  • 2 teaspoons finely chopped fresh mint
  • 1/2 cup fresh corn (from about 1 ear of corn)
Shop with Prime

Exclusively for Prime members in select ZIP codes.