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Caribbean Pork Tenderloin

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Caribbean Pork Tenderloin
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 4
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Flavorful ingredients such as citrus, cilantro, pepper and garlic weave their way through Latin American cuisines, giving the dishes marvelous flavor. Little preparation and cooking is needed to bring this pork tenderloin and plantain dish to the table, and it has the added benefit of being low in fat and cholesterol.

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
1/4
teaspoon salt
1
teaspoon vegetable oil
1
large plantain, cut into 1/4-inch slices

Directions

  • 1 Trim fat from pork. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
  • 2 Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
  • 3 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Tips  

The plantain, a less-sweet cousin of the banana, has a squash-like flavor and is the potato of Latin cuisines.

Partially freezing the tenderloins will make it easier to slice them thinly.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
55
)
Daily Value
Total Fat
6 g
(
Saturated Fat
2 g
)
Cholesterol
70 mg
Sodium
210 mg
Potassium
830 mg
Total Carbohydrate
28 g
(
Dietary Fiber
2 g
)
Protein
26 g
Daily Value*:
Vitamin A
16%
16%
Vitamin C
18%
18%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
2 Fruit; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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