Pork Tenderloin Sofrito with an Almond-Plantain Barbecue Sauce and Grilled Yuca

PORK
34Ingredients
60Minutes

Description

Recipe courtesy of chef Michael Giletto of Cherry Valley Country Club, Skillman, New Jersey

Ingredients

US|METRIC
  • 2 ounces pork tenderloin (each 4-oz, 2 1/2 inches in length)
  • 2 cups pork stock (OR vegetable broth)
  • 1 tablespoon grape seed oil (OR canola oil)
  • 1/3 cup yellow onion (finely chopped)
  • 1/4 cup red bell pepper (seeded and finely chopped)
  • 1/4 cup green bell pepper (seeded and finely chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon almond flour
  • 1 1/2 plantains (ripe, peeled and chopped)
  • 1/2 cup nonfat sweetened condensed milk
  • 1/2 teaspoon hot chili paste (or sauce)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon locust bean gum (or agar, optional)
  • 1 vine ripened tomatoes (charred over open flame and chopped)
  • 1/2 cup cilantro (chopped and lightly packed)
  • 1/2 cup pork stock (OR vegetable broth)
  • 2/3 cup vidalia onion (OR other sweet onion, finely chopped)
  • 1/4 cup macadamia nut oil (OR almond oil)
  • 1 tablespoon Anaheim chiles (OR cubanelo pepper, seeded and finely chopped)
  • 1 green olive (small, pitted and finely chopped)
  • 1 clove garlic (thinly sliced)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 1 yuca root (OR large carrot, peeled)
  • 1 cup grape seed oil (OR canola oil)
  • 8 cloves garlic (minced)
  • 2 tablespoons fresh mint (finely chopped)
  • 2 tablespoons cilantro (finely chopped)
  • 1/4 teaspoon smoked sea salt (OR plain sea salt)
  • 1/8 teaspoon black pepper (optional)
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    Directions

    1. Almond-Plantain BBQ Sauce: Heat 1 Tbs grapeseed oil in heavy medium saucepan. Add 1/3 cup yellow onion, 1/4 cup red and 1/4 cup green bell peppers, and 1 clove garlic. Cook over medium-low heat for 5-8 minutes or until very tender, stirring occasionally.
    2. Stir in 1 Tbs almond flour. Cook and stir until mixture is slightly dry and has a nutty aroma. Add remaining ingredients (1 1/2 plantains, 1/2 cup condensed milk, 1/2 tsp hot chili paste, 1/4 tsp cumin, 1/4 tsp coriander, 1/4 tsp cayenne, 1/4 tsp chipotle chili powder, 1/4 tsp chili powder) and, if desired, 1/4 tsp locust bean gum. Bring mixture to boil. Reduce heat; simmer, uncovered, over medium-low heat about 10 minutes or until slightly thickened. Cool slightly.
    3. Transfer mixture to a food processor bowl. Cover and process until pureed. Strain mixture through a fine wire mesh sieve. Cover and refrigerate until ready to use. Before using, place sauce in small saucepan and warm over low heat.
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