Sofrito-style Grilled Pork Tenderloin with Plantain Salsa
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Pork tenderloins (1 pound each)
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2 pound
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Green bell pepper - coarsley chopped
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1 cup
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Onion - coarsley chopped
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1/4 cup
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Fresh cilantro - chopped
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2 tsp.
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Olive oil
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2 tbsp.
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Red wine vinegar
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1 tbsp.
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McCormick Ground Cumin
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2 tsp.
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McCormick Garlic Powder
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1 tsp.
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Salt
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1 tsp.
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McCormick Crushed Red Pepper
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1/2 tsp.
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SALSA:
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Ripe plantain or banana - peeled and finely chopped
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1 1/2 cup
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Chayote or mirliton squash - peeled and finely chopped
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1 cup
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Plum tomatoes - finely chopped
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1 cup
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Red onion - finely chopped
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1/4 cup
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Jalapeño peppers - finely chopped
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3 tbsp.
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Lime or lemon juice
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3 tbsp.
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Fresh cilantro - chopped
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2 tbsp.
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Brown sugar - firmly packed
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2 tbsp.
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McCormick Ground Cumin
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1/2 tsp.
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Salt
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1/8 tsp.
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Rinse pork under running water. Pat dry with paper towels. Make about 10 shallow slits in each tenderloin.
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Combine next 9 ingredients in mini food processor or blender to make sofrito. Rub sofrito over entire surface of pork, forcing mixture into slits. Cover and refrigerate 1 hour or overnight for extra flavor.
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Combine salsa ingredients in medium bowl. Cover and chill. Grill or broil pork 10 minutes per side or until internal temperature is 160 degrees F. Slice pork and top with salsa. Makes 8 servings.
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Per one serving: About 258 calories, Fat 10 g, Protein 26 g, Carbohydrate 16 g, Cholesterol 62 mg, Sodium 386 mg.
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For more Latin-inspired recipe ideas, call McCormick's toll-free number at 1-800-MEAL-TIP (1-800-632-5847) or visit the web site at www.mccormick.com
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