Spiced Pork With Plantain Hash
1 (11-oz) box frozen ripe plantains (or fresh ripe plantains)
1 medium red bell pepper, coarsely chopped
1 small red onion, coarsely chopped
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 pork tenderloin (about 1 lb)
2 tablespoons olive oil, divided
- Preheat oven to 400°F. Place plantains in medium bowl to soften. Chop pepper and onion (1/2 cup each).
- Combine coriander, paprika, cumin, and salt.
- Preheat large sauté pan on medium-high 2-3 minutes. Coat pork evenly with seasoning mixture (wash hands). Place 1 tablespoon oil in pan, then add pork; cook 6-8 minutes, turning to brown evenly on all sides. Transfer pork to medium baking dish.
Stir remaining 1 tablespoon oil, peppers, and onions into plantains; arrange mixture around pork. Bake 15-17 minutes or until pork is 145°F. Remove pork from oven; let stand 5 minutes to rest.
- Mash plantain mixture with back of heavy spoon (or potato masher). Slice pork; serve pork over hash.
CALORIES (per 1/4 recipe) 390 kcal; FAT 17g; CHOL 60mg; SODIUM 190mg; CARB 37g; FIBER 1g; PROTEIN 23g; VIT A 30%; VIT C 80%; CALC 2%; IRON 10%
- Complete your meal with fresh salad blend, Cuban bread, and tres leches cake for dessert.
- You can replace the frozen plantains with 2-3 fresh, very ripe plantains to add a more authentic flavor and natural sweetness.
Recipe Version pork0094