Ingredients

11/2  pounds pork tenderloin
2 cups  sweet plantains, peel and devained, small dice and quickly deep fried
2 cups  longaniza, cut in 1-inch slices and then in half, cooked and strain
4 tablespoons cilantro
1/2   cup  scallions-white part included, thinly sliced
2/3  cups  sweet plantain mash 

Procedure

Place loin flat on a cutting board.  Starting at the long side of the loin, cut loin lengthwise in half, stopping about 1-inch from opposite long side. Open loin. With a meat mallet pound loin until it is 1/3-inch in thickness.  Carefully remove from the cutting board and place in the brine solution and place in the refrigerator for at least 20 minutes.
In mixing bowl combine the plantain, longaniza, scallions and cilantro and lightly toss to combine ingredients.  Add the sweet plantain mash and mix with your hands thoroughly.
Remove loin from the brine and place on top of a parchment paper on top of a cutting board.  Sprinkle with salt and pepper.
Pack half of stuffing 3-inch from the top, at the far end of a 12” x 12” film paper. Fold side ends over the stuffing and start rolling toward you.  Refrigerate for 15 minutes.
Place the wrapped stuffing facing you on the long side of the loin; carefully remove the paper.  Start folding the meat over the stuffing and continue until the end.  
Using kitchen strings, secure around loin, tying at 1 ½-inch intervals, Wrap loin and refrigerate for 15 minutes.  Season with salt and freshly ground pepper.
Pour enough extra virgin olive oil into large skillet to coat bottom; heat over high heat. Add loin and sauté turning often, about 5 minutes. Transfer to 550°F oven and cook for 4 minutes, remove from the oven and add ¼ cup butter, 1 clove of garlic (smashed) and two sprigs of fresh oregano, spoon butter mixture over the loin and return to the oven for another 3 minutes or when a thermometer inserted in the center reads 143º.
Remove from the oven and let stand on the pan for 10 minutes. Cut off strings. Cut loins into 1 ½ -inch-thick slices.

Brine

Ingredients

8  cups  water
1/2   cup  salt
1/2 cup  light brown sugar 

Procedure

Combine 2 cups water, salt, sugar, and chili powder in large pot and bring to a boil, stirring to dissolve salt and sugar.  Remove from heat and add 6 cups of cold water. Cool brine completely.

Sour Orange Gastrique

Ingredients

1 quart   fresh sour-orange juice
2  cups  granulated sugar
3  tablespoons honey 

Procedure

In sauce pan on med-high heat combine all ingredients and cook stirring often – reduce by half. 

Sweet Plantain Mash 

Ingredients

1   ripe plantain (10 oz)
1/2  tablespoon high fat content chilled butter, cut in 2-inch squares
1 tablespoon heavy cream, warm
1/2 teaspoon salt    

Procedure

In a small pot bring water and a pinch of salt to a boil.  Peel plantain using a pairing knife cut them first lengthwise removing the vein from the center of the plantain then in 4” pieces.  Cook until plantain is soft.  Drain plantain and pass it through a ricer.  In mixing bowl combine the plantain with the butter. Whip them slowly adding the heavy cream.  Season with salt.

Because it is to challenging to make a quenelle with the stuffing we changed the final presentation it will still be the stuffing with the micro greens but now we will be using a ring mold.

Tips

How many onions in a cup?

One large onion = about one cup chopped onion. One medium onion = about 3/4 cup chopped ...

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