Pork Tenderloin Sofrito with an Almond-Plantain Barbecue Sauce and Grilled Yuca

Name: Pork Tenderloin Sofrito with an Almond-Plantain Barbecue Sauce and Grilled Yuca
Total time: 1 h
Yield: 2 servings
Ingredients: 2 ounces pork tenderloin each 4-oz, 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 ripe, peeled and chopped; 1/2 cup nonfat sweetened condensed milk; 1/2 teaspoon hot chili paste or sauce; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 1/4 teaspoon cayenne; 1/4 teaspoon chipotle chili powder; 1/4 teaspoon chili powder; 1/4 teaspoon locust bean gum or agar, optional; 1 vine ripened tomatoes 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

PORK

34Ingredients

60Minutes

┅Calories

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Description

Recipe courtesy of chef Michael Giletto of Cherry Valley Country Club, Skillman, New Jersey

Ingredients

US|METRIC

SERVINGS:

2 ounces pork tenderloin (each 4-oz, 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 (ripe, peeled and chopped)

1/2 cup nonfat sweetened condensed milk

1/2 teaspoon hot chili paste (or sauce)

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon cayenne

1/4 teaspoon chipotle chili powder

1/4 teaspoon chili powder

1/4 teaspoon locust bean gum (or agar, optional)

1 vine ripened tomatoes (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)

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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.

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