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Pork Tenderloin Sofrito with an Almond-Plantain Barbecue Sauce and Grilled Yuca
PORK34Ingredients
60Minutes
1770Calories
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Description
Recipe courtesy of chef Michael Giletto of Cherry Valley Country Club, Skillman, New Jersey
Ingredients
US|METRIC
2 SERVINGS
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Directions
- Almond-Plantain BBQ Sauce: Heat 1 Tbs grapeseed oil in heavy medium saucepan. Add 1/3 cup yellow onion, 1/4 cup red and 1/4 cup green bell peppers, and 1 clove garlic. Cook over medium-low heat for 5-8 minutes or until very tender, stirring occasionally.
- Stir in 1 Tbs almond flour. Cook and stir until mixture is slightly dry and has a nutty aroma. Add remaining ingredients (1 1/2 plantains, 1/2 cup condensed milk, 1/2 tsp hot chili paste, 1/4 tsp cumin, 1/4 tsp coriander, 1/4 tsp cayenne, 1/4 tsp chipotle chili powder, 1/4 tsp chili powder) and, if desired, 1/4 tsp locust bean gum. Bring mixture to boil. Reduce heat; simmer, uncovered, over medium-low heat about 10 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.
NutritionView More
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1770Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1770Calories from Fat1070 |
% DAILY VALUE |
Total Fat119g183% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol20mg7% |
Sodium870mg36% |
Potassium1260mg36% |
Protein27g |
Calories from Fat1070 |
% DAILY VALUE |
Total Carbohydrate162g54% |
Dietary Fiber7g28% |
Sugars127g |
Vitamin A70% |
Vitamin C140% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.