Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon sliced green olives
• 2 teaspoons fresh chives
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 1 pork tenderloin (about 1 lb)
• 1 tablespoon olive oil

Steps

1. Preheat oven to 375°F. Cut butter into pieces and place in small bowl to soften. Chop olives and chives finely.
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine salt, pepper, paprika, and Italian seasoning. Coat pork with oil and seasoning mix, then place in pan (wash hands); cook 2–3 minutes on each side until browned. Transfer pork to baking sheet.
3. Stir olives and chives into butter. Coat pork with one-half butter mixture; bake 12–15 minutes until pork is 145°F. Let pork stand 5 minutes to rest.
4. Top pork with remaining half butter mixture; slice and serve.

Ingredients

• 1 (15 oz) package Bakery homestyle cornbread
• 2 tablespoons unsalted butter
• 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
• 2 links fresh chorizo sausage (about 8 oz)
• 1 (11 oz) package frozen ripe plantains (plántanos maduros)
• ¼ bunch fresh cilantro
• ¾ cup chicken stock (or broth)
• 2 large eggs (or ½ cup egg substitute)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• Aluminum foil

Steps

1. Preheat oven to 375°F. Crumble cornbread into large bowl. Preheat large sauté pan on medium-high 2–3 minutes. Melt butter in pan, then add trinity mix; cook and stir 4–5 minutes until softened. Pour mixture over cornbread.
2. Remove casings from chorizo and place in same pan (wash hands); brown 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain, then transfer chorizo to bowl with cornbread; stir mixture until blended.
3. Microwave plantains on HIGH 2–3 minutes until partially thawed. Chop cilantro, then chop plantains. Whisk stock and eggs until blended; Add to cornbread mixture and stir until thoroughly blended.
4. Fold plantains, cilantro, salt, and pepper into stuffing. Transfer mixture to 9-inch square baking dish and cover with foil; bake 20 minutes. Remove foil and bake 10 more minutes to brown top of stuffing. Serve.