Pork tenderloin marinated in garlic, cilantro, and a trio of fruit juices is at the heart of this tasty meal that’s served with plantains!
- 3/4 c. chopped fresh cilantro
- 3/4 c. orange juice
- 1/3 c. lemon juice
- 1/3 c. lime juice
- 1/4 c. coarsely chopped scallions
- 2 tbsp. coarsely chopped scallions
- 8 cloves garlic
- 1 tsp. ground cumin
- 1 1/4 lb. lean pork tenderloin
- 2 plantains peeled, cut into 1/2-inch thick slices
- 2 tbsp. oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
In food processor, combine 1/2 cup cilantro with juices, 1/4 cup scallions, garlic, and cumin; process until smooth. Transfer 1/3 of mixture to bowl; cover and refrigerate. Transfer remaining mixture to shallow baking dish. Add pork; turn to coat in mixture. Cover; refrigerate 2 hours to overnight.
Preheat oven to 450 degrees Fahrenheit. Prepare grill to medium-high heat. Line baking sheet with foil; coat with cooking spray. Toss plantain slices with 1 1/2 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. pepper; arrange in even layer on baking sheet. Bake 15 minutes; turn slices over. Bake10 to 15 minutes until crisp and browned.
Remove pork from marinade. Wipe pork dry; coat with remaining oil, salt, and pepper. Grill 15 to 20 minutes, turning, until thickest part registers 145 F. Let rest 5 minutes. Stir remaining cilantro and scallions into reserved juice mixture; serve over pork with plantains.
Calories: 317. Protein: 28 g. Fat: 11 g. (2 g. sat.). Chol.: 75 mg. Carbs.: 29 g. Sodium: 135 mg. Fiber: 2 g. Sugar: 13 g.