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Caribbean Pork Tenderloin
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Prep Time:
10 minutes
Total Time:
50 minutes
Tender pork with zesty citrus, cilantro, pepper, and garlic, paired with sweet plantains. Quick, easy, and healthy Latin American dish bursting with flavor.
Ingredients:
  • 2 lean pork tenderloins, about 1/2 pound each
  • 1 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon cracked black pepper
  • 2 garlic cloves, cut in half
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 1 large plantain, cut into 1/4-inch slices
Instructions:
  • Remove excess fat from the pork. Slice the pork thinly, about 1/8-inch thick, against the grain. Combine orange peel, orange juice, cilantro, lime juice, pepper, and garlic in a large glass or plastic bowl. Add the pork to the mixture, stir well, cover, and refrigerate for 30 minutes.
  • Take the pork out of the marinade and drain it, keeping the marinade. Mix cornstarch and salt into the reserved marinade, and set it aside.
  • 1. In a 10-inch nonstick skillet, heat oil over medium-high heat until shimmering. 2. Add pork and cook for about 4 minutes, stirring frequently, until no longer pink. 3. Toss in plantain and cook for 2 to 3 minutes, stirring frequently, until plantain is golden brown and slightly tender. 4. Pour in the marinade mixture and bring to a boil, stirring constantly. 5. Allow the mixture to boil for 1 minute, continuing to stir.

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