Pork Tenderloin Sofrito with an Almond-Plantain Barbecue Sauce and Grilled YucaPORK
Recipe courtesy of chef Michael Giletto of Cherry Valley Country Club, Skillman, New Jersey
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- 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.