Pork Tenderloin Sofrito With an Almond-plantain Barbecue Sauce and Grilled Yuca



  • 8 ounces pork tenderloin (Each About 2 1/2 Inches in Length)
  • 2 cups pork stock (or Vegetable Broth)
  • 1 tablespoon 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 tablespoon almond flour
  • 1 1/2 plantains (Medium Ripe, Peeled and Chopped)
  • 1/2 cup sweetened condensed milk (Nonfat)
  • 1/2 teaspoon hot chili paste (or Sauce)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chili powder (Chipotle)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon locust bean (Gum, or Agar, Optional)
  • 1 small tomato (Vine-ripened, 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 tablespoon Anaheim chiles (or Cubanelo Pepper, Seeded and Finely Chopped)
  • 1 green olive (Small, Pitted and Finely Chopped)
  • 1 clove garlic (Thinly Sliced)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 1 yuca root (or Large Carrot, Peeled)
  • 1 cup grape seed oil (or Canola Oil)
  • 8 cloves garlic (Minced)
  • 2 tablespoons fresh mint (Finely Chopped)
  • 2 tablespoons cilantro (Finely Chopped)
  • 1/4 teaspoon smoked sea salt (or Plain Sea Salt)
  • 1/8 teaspoon black pepper (Optional)


  1. Heat oil in heavy medium saucepan. Add onion, red and green bell peppers, and garlic. Cook over medium-low heat for 5-8 minutes or until very tender, stirring occasionally.
  2. Stir in almond flour. Cook and stir until mixture is slightly dry and has a nutty aroma. Add remaining ingredients and, if desired, locust bean gum. Bring mixture to boil. Reduce heat; simmer, uncovered, over medium-low heat about10 minutes or until slightly thickened. Cool slightly.
  3. 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.
  4. Char the skin of tomato over an open flame or on the grill. Chop tomato and transfer to medium bowl. Stir in remaining ingredients.
  5. Place pork pieces in resealable plastic bag. Pour vegetable marinade mixture over pork in bag; close bag. Turn bag to evenly coat pork with marinade mixture. Marinate in refrigerator for 20 minutes.
  6. Preheat one burner of gas grill to medium-high; one-burner to medium-low. Remove pork from marinade. Discard marinade mixture in bag. Let pork stand at room temperature for 5 minutes. Place tenderloin pieces directly over the lit medium-high burner. Brush with Almond-Plantain Barbecue Sauce.
  7. Grill tenderloin pieces, uncovered, for 8-10 minutes or until internal temperature reaches 145 degrees F., turning tenderloin pieces over and brushing with additional sauce halfway during grilling. Transfer tenderloin pieces to a cutting board. Loosely cover with foil; let rest for 5 minutes. Brush pork tenderloin pieces with additional sauce before serving and serve with grilled yuca.
  8. While pork is marinating, prepare the yuca. Cut yuca and/or carrot(s) into 3-inch-long pieces. Then cut pieces into1/4-inch-thick x 1/4-inch-wide sticks.
  9. Combine oil, garlic, cilantro, mint, salt and, if desired, pepper in medium bowl. Add yuca and/or carrot(s). Toss until evenly coated. Marinate at room temperature for 3-5 minutes.
  10. Remove yuca and/or carrot(s) from marinade; discard marinade in bowl. Place yuca and/or carrot(s) on grill screen directly over the lit medium-low burner on gas grill. Grill uncover, for 4-6 minutes or until tender, turning often. Serve with grilled pork.
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