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Sofrito-Style Grilled Pork Tenderloin with Plantain Salsa

The aroma of this dish will have family members rushing to the dinner table. A typical sofrito is a richly flavored sauté of onions, bell peppers and garlic plus seasonings from the region for added local flavor.

 

Makes 8 servings.

Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate Time: 1 hour

Sofrito-Style Pork Tenderloin:

2 pork tenderloins (about 1 pound each)

1 cup coarsely chopped green bell pepper

1/4 cup coarsely chopped onion

2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons McCormick® Gourmet Collection Cumin, Ground

1 teaspoon McCormick® Gourmet Collection Garlic Powder

1 teaspoon salt

1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed

Plantain Salsa:

1 1/2 cups peeled, finely chopped ripe plantain

1 cup peeled, finely chopped chayote or mirliton squash

1 cup finely chopped plum tomatoes

1/4 cup finely chopped red onion

3 tablespoons finely chopped jalapeño pepper

3 tablespoons lime or lemon juice

2 tablespoons chopped fresh cilantro

2 tablespoons firmly packed brown sugar

1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground

1/8 teaspoon salt

1. For the Pork, make about 10 shallow slits in each tenderloin. Set aside.

2. Place remaining ingredients in food processor or blender; cover. Process or blend until smooth to make sofrito. Rub sofrito over entire surface of pork, pushing mixture into slits. Cover. Refrigerate 1 hour or overnight for extra flavor.

3. For the Salsa, mix all ingredients in medium bowl; cover. Refrigerate until ready to serve.

4. Grill pork over medium heat 25 to 30 minutes or until desired doneness. Slice pork and serve with Salsa.

per serving


Calories: 258

Fat: 10 g

Carbohydrates: 16 g

Cholesterol: 62 mg

Sodium: 386 mg

Fiber: 2 g

Protein: 26 g