Cuban Pork Tenderloin
Roasted Plantains
Ingredients
- 2 (1½-lb) pork tenderloin, trimmed
- ½ lb thin deli-sliced nitrite-free ham
- 8 stacker-sliced dill pickles
- 3 cups angel hair coleslaw
- 2 Tbsp avocado oil (or use coconut oil)
- 6 Tbsp Dijon mustard
- ¼ cup raw honey
- 1 Tbsp rice vinegar
Instructions
- Preheat oven to 400°F. Cut each pork tenderloin in half lengthwise, cutting to but not through other sides. Top with ham, pickles, and coleslaw. Bring sides of pork together, and tie at 2-inch intervals with kitchen string.
- Cook pork, in 2 batches, in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned. Transfer to a baking sheet.
- Bake 20 minutes or until a meat thermometer inserted into thickest portion reads 145°F; let stand 3 minutes before slicing.
- Stir together Dijon, honey, and vinegar; serve with pork.
Side Dish Ingredients
- 4 ripe plantains, peeled
- ⅓ cup coconut oil, melted
- 2 tsp Caribbean Jerk seasoning
Side Dish Instructions
- Preheat oven to 400°F. Cut plantains into 1-inch-thick slices. Toss with oil on a parchment paper-lined baking sheet; 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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