Plantain Stuffed Pork Loin Recipes

STUFFED PLANTAINS WITH PORK AND CHIPOTLE HONEY OIL

Steps:

• Preheat the oven to 275 degrees F.
• In a small bowl mix adobo, Sazon, and pepper and set aside.
• Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.
• Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.
• In a medium bowl, mix chopped pork and the scallions. Set pork and scallion mixture aside. Remove peel from the plantains but do not detach peel. Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside. Take 1/2 cup of pork and scallion mixture and stuff plantains. Place cut piece of plantain back on top and pull up peel. Lightly oil the peel and wrap in aluminum foil. Repeat with remaining plantains and stuffing mixture. Grill,or bake for approximately 20 minutes or until thoroughly heated.
• Remove plantains from grill or oven and remove foil and peel. Place plantains on a serving platter. In a small bowl, mix chopped chipotle, honey and olive oil. Drizzle over the plantains and serve.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

PLANTAIN-STUFFED PORK LOIN

Steps:

• Place vegetable oil in a small pot and heat over medium-high heat until it reaches 350 degrees. Add chopped plantains and fry until golden brown, about 1 minute. Transfer to a paper-towel-lined plate; set aside.
• Heat a medium skillet over medium-high heat. Add longaniza and cook, stirring, until cooked through. Remove from heat and set aside.
• Place pork loin on a cutting board. Cut pork loin lengthwise, stopping about 1 inch from the opposite end. Open pork loin like a book and pound using meat mallet until it is 1/3-inch-thick. Transfer pork loin to a baking dish and cover with brine solution. Refrigerate at least 20 minutes or up to 40 minutes.
• In a large bowl, combine fried plantains, longaniza, scallions, and cilantro; toss to combine. Add sweet plantain mash and mix thoroughly. Place half of the plantain mixture in the center of a 12-by-12-inch piece of plastic wrap and roll tightly like a cigar; twist ends to enclose.
• Remove pork loin from brine and place on a parchment-paper-lined cutting board with the long side of the pork loin facing you. Unroll filling and place on the edge closest to you; roll pork loin away from you, like a jelly roll. Using kitchen twine, tie pork loin in 1 1/2-inch intervals to retain its shape. Wrap tenderloin with plastic wrap and refrigerate for 15 minutes.
• Preheat oven to 500 degrees. Coat the bottom of a large ovenproof skillet with olive oil and place over high heat. Unwrap tenderloin and season with salt and pepper. Add to skillet and cook, turning frequently, until well browned, about 5 minutes. Transfer skillet to oven and roast for 45 minutes. Add butter, garlic, and oregano to pork loin and continue to roast, basting occasionally, until a thermometer inserted into pork reads 165 degrees, about 2 minutes more.
• Transfer pork loin to a platter and let stand 10 minutes. Remove kitchen twine and cut pork loin crosswise into 1 1/2-inch-thick slices. Serve with and remaining plantain mixture and sour orange gastrique.