Cuban Pork Tenderloin
Roasted Plantains
Ingredients
- 2 (1½-lb) pork tenderloins, trimmed
- ½ lb thinly sliced nitrite-free ham
- 8 stacker-sliced dill pickles
- 3 cups angel hair coleslaw
- 2 Tbsp olive oil
- 6 Tbsp Dijon mustard
- ¼ cup honey
- 1 Tbsp rice vinegar
Instructions
- Preheat oven to 400°F.
- Butterfly pork by cutting lengthwise down center of each tenderloin and opening pork like a book.
- Line each tenderloin with ham slices, pickles, and coleslaw.
- Bring sides of pork together and tie at 2-inch intervals with butcher's twine.
- Heat oil in a large skillet over medium-high heat; add pork, and cook 5 minutes per side or until browned.
- Transfer pork tenderloins to a rimmed baking sheet.
- Bake 20 minutes or until a meat thermometer inserted in thickest portion registers 145°F.
- Stir together Dijon, honey and vinegar; serve with pork.
Side Dish Ingredients
- 4 ripe plantains, peeled
- ⅓ cup olive oil
- 2 tsp Caribbean Jerk seasoning
Side Dish Instructions
- Preheat oven to 400°F.
- Cut plantains into 1-inch-thick slices.
- Toss with olive oil on a baking sheet lined with parchment paper; arrange in a single layer.
- Bake 25 to 30 minutes or until lightly browned, flipping plantains halfway through baking.
- Sprinkle with Jerk seasoning.
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