Pork Tenderloin With Black Beans And Sweet Plantains Recipes

ROASTED PORK STUFFED WITH BLACK BEANS

Steps:

• Prepare marinade by combining the oregano, sour orange juice, chopped garlic, and oil, to taste. Let marinade stand for 1 hour.
• With a very sharp knife, cut ham across lengthwise, exposing the bone. Cut around the bone around to remove it. Use small cuts to butterfly the ham, so it lies flat. Trim into a rectangular shape. Discard any excessive fat. Season the meat with marinade and set aside, refrigerated, for at least 2 hours.
• Preheat oven to 375 degrees F.
• Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across.
• Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.
• Bring beans, 5 cups water, bay leaf, and 1/2 piece of Italian pepper to a full boil. Simmer until beans are soft. Strain and remove the pepper. Reserve the water (if necessary, add water to make 4 cups).
• Saute the onion, pepper, garlic, and oregano in olive oil until translucent. Add the rice, beans, and water and bring to a boil. Season with salt. Reduce heat and cook covered until rice is soft.
• Saute crushed garlic cloves in the 4 tablespoons of olive oil until brown. Remove the cloves and add to the rice. Season with vinegar and let stand.

PORK TENDERLOIN WITH BLACK BEANS AND SWEET PLANTAINS

Steps:

• For pork: 1. Lightly toast cumin & annatto seeds in dry skillet. Grind. Heat 1 tbls oil in a skillet add spices and cook a few seconds until sizzling. Add garlic and shallot cook until softened. Add 1/4 c orange juice, deglaze pan and transfer contents to large bowl. 2. Add remaining orange juice, all but 3 tbls of the remaining oil, the vinegar and the sugar. Taste; mixture should be fairly sour. Season with salt and pepper. 3. Place pork in juice mixture, cover and refrigerate. Marinate 24 hrs. 4. Heat grill. Grill or broil tomatoes, onion and poblano until lightly charred. Chop coarsely and mix with 1 tbls remaining olive oil and the lime juice. Season with salt and pepper. Set aside. 5.Place pork on grill and cook, turning to get all sides and basting with marinade, about 20 mins, until meat thermometer reads 145 degrees for med. Cook longer if needed. For beans: 1. Place beans in a bowl and soak 4 to 8 hrs. 2. Preheat oven to 300 degrees. Toast cumin in a heavy dry saucepan. Remove and grind. Add bacon to pan. Cook until starting to brown. Add cumin, onion, pepper and chili. Cook over medium heat until softened. Add tomato and cook until beginning to give up juices. Drain beans and add. Add bay leaf and chicken stock. Bake about 1 1/2 hr til beans are very tender and still soupy. Add more stock if needed. Taste and season. Fold in cilantro and serve. For plantains: 1. Cut plantains in half crosswise, then each half lengthwise. Place in a saucepan with cinnamon sticks, sugar, half the butter and water to cover. Bring to a simmer; cook until plantains about 20 min. 2. Remove plantains from saucepan but don't discard cooking liquid. Purée plantains through a food mill or a potato ricer into a large bowl; do not use a food processor. Stir in remaining butter and 1/2 c or more cooking liquid to make a smooth purée. Add rum stir and season with salt. Serve at once, or set aside and reheat gently in saucepan adding liquid if needed.

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS

Steps:

• Preheat oven to 425 degrees F.
• Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
• Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
• Preheat a stovetop griddle over medium high heat.
• Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
• To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
• Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
• Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
• Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
• In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

BERGY'S PORK TENDERLOIN WITH BLACK BEANS

Steps:

• Heat oil in wok.
• Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
• Add Carrots ans sauté until ala dente remove and put them with the pork.
• Sauté the mushrooms& onion until the onion is translucent.
• Add tomatoes and black beans.
• Combine hot sauce, hoisin and ginger; add to the wok.
• Return the pork and carrots to the wok.
• Add enough beer so there is some sauce but not swimming.
• Add broccoli; cover and steam for 3 minutes.
• Meanwhile cook the ramen noodles.
• Serve pork mixture over the noodles.

ROASTED PORK LOIN WITH BLACK-BEAN AND SWEET-POTATO SALAD

Steps:

• Preheat oven to 450, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet. Rub with 1 teaspoon oil; season with cumin, salt, and pepper. Roast on upper rack until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 35 to 40 minutes. Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate.)
• About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
• In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and, if using, cilantro; mix gently to combine. Thinly slice pork, and serve with salad and lime wedges.

PORK ROAST WITH BLACK BEAN SAUCE

Steps:

• For pork:
• Combine first 8 ingredients in 13x9x2-inch baking dish. Add pork loins, turning to coat. Cover and refrigerate overnight, turning occasionally.
• For bean sauce:
• Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add pepper, onion and garlic; sauté until onion is tender and golden, about 7 minutes. Add beans and broth. Simmer until slightly thickened, stirring often, about 8 minutes. Stir in Worcestershire sauce and hot pepper sauce. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 400°F. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown on all sides, about 10 minutes per batch. Transfer to heavy large baking sheet with rim.
• Roast pork 10 minutes. Arrange plantain slices around pork on baking sheet. Bake until thermometer inserted into thickest part of pork registers 160°F and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
• Arrange plantains in center of platter. Cut pork into 1-inch-thick slices. Arrange pork around plantains. Rewarm sauce. Stir in cilantro. Spoon sauce around edge of platter and serve.

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

SWEET PLANTAINS

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
• Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
• Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.