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Pork Tenderloin Sofrito with an Almond-Plantain Barbecue Sauce and Grilled Yuca
PORK34Ingredients
60Minutes
1770Calories
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Description
Recipe courtesy of chef Michael Giletto of Cherry Valley Country Club, Skillman, New Jersey
Ingredients
US|METRIC
2 SERVINGS
- 2 oz. pork tenderloin (each 4-oz, 2 1/2 inches in length)
- 2 cups pork stock (OR vegetable broth)
- 1 Tbsp. 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 Tbsp. almond flour
- 1 1/2 plantains (ripe, peeled and chopped)
- 1/2 cup nonfat sweetened condensed milk
- 1/2 tsp. hot chili paste (or sauce)
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 1/4 tsp. cayenne
- 1/4 tsp. chipotle chili powder
- 1/4 tsp. chili powder
- 1/4 tsp. 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 Tbsp. Anaheim chiles (OR cubanelo pepper, seeded and finely chopped)
- 1 green olive (small, pitted and finely chopped)
- 1 clove garlic (thinly sliced)
- 1/4 tsp. fine sea salt
- 1/8 tsp. black pepper
- 1 yuca root (OR large carrot, peeled)
- 1 cup grape seed oil (OR canola oil)
- 8 cloves garlic (minced)
- 2 Tbsp. fresh mint (finely chopped)
- 2 Tbsp. cilantro (finely chopped)
- 1/4 tsp. smoked sea salt (OR plain sea salt)
- 1/8 tsp. black pepper (optional)
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Directions
- 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.
- 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.
- 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.
NutritionView More
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1770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1770Calories from Fat1070 |
| % DAILY VALUE |
| Total Fat119g183% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium870mg36% |
| Potassium1260mg36% |
| Protein27g |
| Calories from Fat1070 |
| % DAILY VALUE |
| Total Carbohydrate162g54% |
| Dietary Fiber7g28% |
| Sugars127g |
| Vitamin A70% |
| Vitamin C140% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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