Pork Tenderloin Ropa Vieja & Mashed Steamed Sweet Plantains Recipe | Yummly
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Pork Tenderloin Ropa Vieja & Mashed Steamed Sweet Plantains

PORK
22Ingredients
4Hours
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Ingredients

US|METRIC
4 SERVINGS
  • 2 lb. pork tenderloin (1 1/2 to 2 lb, raw, never frozen and unprocessed)
  • 8 Tbsp. olive oil
  • 2 onions (thinly sliced)
  • 2 bell peppers (thinly sliced)
  • 8 cloves fresh garlic (minced)
  • 1/2 cup beef stock
  • 2 bay leaves
  • 4 tsp. salt
  • 1 Tbsp. sweet paprika
  • 1 tsp. cumin
  • 1 tsp. fresh oregano
  • 1 tsp. black pepper
  • 1 1/2 cups tomato sauce
  • 3/4 cup pimiento-stuffed green olives (halved)
  • 1/4 cup dry white wine (cooking wine)
  • 5 Roma tomatoes
  • 2 cloves fresh garlic
  • 1 white onion
  • 12 stalks fresh coriander
  • 2 Tbsp. cooking oil
  • 4 cups water
  • 2 plantains (large)
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    Directions

    1. Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add pork tenderloin and brown on all sides, about 5-7 minutes per side.
    2. Add beef broth, 1 cup water, and bay leaves, reduce temperature to low, and cook covered for 1 1/2 to 2 hours or until meat is very tender. This can be done up to a day in advance.
    3. Once the meat is tender, shred it by hand or with two forks and set aside.
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