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
Refrigerate Time: 1 hour
Cook Time: 20 minutes
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
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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
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 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.
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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.
Fat: 10 g
Carbohydrates: 16 g
Cholesterol: 62 mg
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Sodium: 386 mg
Fiber: 2 g
Protein: 26 g
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