Haitian pork griot is traditionally made with pork shoulder and deep fried, but we used tenderloin and baked it to keep the saturated fat low while keeping the flavor high. First the pork soaks in an epis, a marinade usually made from a blend of peppers, garlic, and herbs that is used as a flavor base for Haitian cooking. It’s tenderly baked to keep its juices, then browned on the stovetop for a crispy char. Serve with traditional Haitian sides such as rice, plantains, or pikliz, a spicy pickled condiment made usually of cabbage, carrots, bell peppers, and Scotch bonnet pepper.
Nutrition Facts
Haitian Pork Griot
Calories
Protein
FiberNutrition Facts
| Calories | 185 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 61 mg | |
| Sodium | 63 mg | |
| Total Carbohydrate | 11 g | |
| Dietary Fiber | 2 g | |
| Sugars | 5 g | |
| Added Sugars | 2 g | |
| Protein | 23 g | |
Dietary Exchanges
1/2 fruit, 3 lean meat
Ingredients
Servings 4
Serving Size 3 ounces of pork
Marinade
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3 medium green onions (chopped) -
3 medium garlic cloves (smashed) -
1 medium shallot (coarsely chopped) -
Juice of 2 medium limes -
Juice of 1 medium orange -
Juice of 1 medium lemon -
1/2 cup coarsely chopped, fresh cilantro -
1/2 bunch fresh, coarsely chopped parsley -
1 tablespoon apple cider vinegar -
1 tablespoon fresh thyme -
1 1/2 teaspoons light brown sugar -
1/2 medium fresh habanero, jalapeño, or Scotch bonnet pepper, seeds and ribs discarded, finely chopped -
1/8 teaspoon pepper
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1 pound boneless pork tenderloin (all visible fat discarded) -
2 teaspoons olive oil (extra virgin preferred)
Directions
Tip: Click on step to mark as complete.
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In a food processor or blender, process the marinade ingredients until smooth. Put the marinade and the pork tenderloin in a large resealable plastic bag. Refrigerate for at least 4 hours to 24 hours, turning the pork in the bag occasionally. (For best flavor, let stand overnight.) -
Preheat the oven to 350°F. Line a large roasting pan with aluminum foil, covering the bottom and sides. -
Transfer the pork to the pan. Bake for 20 minutes. (The pork will not be fully cooked at this point.) -
Meanwhile, put any remaining marinade into a small saucepan. Cook over medium heat until it comes to a rolling boil. Boil for at least 5 minutes. (This process will kill any bacteria from the raw pork.) Remove from the heat. Set aside. -
Transfer the pork to a cutting board. Cut the pork into 1-inch cubes. -
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the pork for 6 to 8 minutes, or until browned on all sides, turning occasionally. While the pork is cooking, spoon 2 to 3 tablespoons of the boiled marinade over the pork to help retain its moisture.
