When ordered in a restaurant, sweet plantains are delicious but swimming in a pool of oil. This recipe bypasses the frying step, letting the oven create plantains that are slightly caramelized and chewy without all the additional fat. Mojo is a classic Cuban sauce used as a marinade in this recipe.
Grilled Cuban Mojo Marinated Pork Tenderloin with Fried Plantains
Calories317 Per Serving
Protein27.9g Per Serving
Fiber2.1g Per Serving
|Total Fat||11 g|
|Saturated Fat||1.9 g|
|Trans Fat||0.1 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||5.8 g|
|Total Carbohydrate||28.6 g|
|Dietary Fiber||2.1 g|
|Added Sugars||0 g|
2 fruit, 4 lean meat
8 clove garlic (peeled)
2 green onions (roughly chopped)
1/2 cup fresh cilantro
1/2 cup 100% orange juice (from 1 orange)
1/4 cup lemon juice (from 1 to 2 lemons)
1/4 cup lime juice (from 2 to 3 times)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/4 lb lean pork tenderloin
2 ripe plantains, peeled and sliced about 1/2-inch thick
2 Tbsp canola oil (divided)
1/4 teaspoon ground black pepper (divided)
In the bowl of a food processor, add peeled garlic, chopped scallions, cilantro, orange juice, lemon juice, lime juice, cumin, and oregano. Process until all the ingredients are puréed, about 1 minute. Add pork tenderloin into a large Ziploc bowl or a shallow dish along with marinade. Marinate anywhere from 2 to 24 hours.
To cook, preheat the oven to 450 degrees for the plantains and prepare the grill to medium-high heat for the pork tenderloin.
Trim the ends off each plantain; cut a slit down the middle of each peel and use your hands to remove the peel. Cut the plantains into 1/2-inch thick diagonal slices. Add plantain slices into a bowl with 1 1/2 tablespoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Stir to combine.
Cover 1 large baking sheet or 2 smaller ones with foil and coat with cooking spray. Add plantain slices into one even layer. Bake in the center of the oven for 15 minutes. Carefully remove the baking sheet and use a spatula to flip each plantain over. Cook another 10 to 15 minutes later until plantains are crisp and caramelized on the outer edges; keep an eye on the plantains as they cook to prevent from burning.
Meanwhile, remove the pork tenderloin from the marinade, discarding the marinade and wiping the majority of it off the pork. Season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Brush remaining 1 1/2 teaspoons oil onto the pork and place on the grill. Cook 15 to 20 minutes, turning every few minutes, until the thickest part of the pork reaches an internal temperature of 145 degrees. Transfer to a plate and let rest at least 5 minutes. Slice and serve with the plantains.
Keep it Healthy: Pork tenderloin is such a lean cut of meat that soaking it in a flavorful marinade, like the mojo, keeps it moist and tender.
Cooking Tip: When purchasing plantains, look for plantains that are yellow- and black-spotted, a perfect sign of ripeness.
Tip: No grill? No problem. Just cook the pork tenderloin in the oven with the plantains. Follow directions above as far as wiping marinade off pork tenderloin and seasoning it. In large sauté pan over high heat, warm 2 teaspoons canola oil over high heat. Add pork to sauté pan, cooking on each side until golden brown, about 5 minutes total. Transfer pork tenderloin in sauté pan or onto a baking sheet into the 450°F oven with the plantains. Cook pork until a meat thermometer registers 145°, about 15 to 20 minutes.
Cooking in Color
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