- 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)
- 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.
- 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.
- 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.
- Char the skin of tomato over an open flame or on the grill. Chop tomato and transfer to medium bowl. Stir in remaining ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.