Pork Tenderloin With Black Beans And Sweet Plantains Recipes

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.

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.

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.

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.

Steps:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.