We love Plantains, usually as an appetizer. We were fortunate to find some nice ripe ones in a market the other day -- yellow skinned with back spots and purchased a couple. Trying to think of something new to do with them and having to cook dinner for four the other night, things just fell together.
I butterflied open a 4 pound boneless pork loin roast (you can get your butcher to do this for you) and seasoned the inside with a 1/2 tsp of Chipotle powder. Next, I peeled and sliced one Plantain into sticks roughly 3 inches long by 1/2 inch wide and fried them golden brown in a little oil. The Plantain sticks were then scattered over the pork loin. On top of that was scattered baby spinach leaves, and on top of that was scattered a shredded cheese mix (Monterey Jack, Cheddar, and Asiago, I believe).
The loin was rolled up, tied up with butcher's twine, and the outside was seasoned with salt, pepper, and thyme. Placed in a roasting tin (no rack), the top dotted with butter, and cooked for just over 1 hour at about 400⁰.
Took the roast of of the roasting tin and let it rest under some tented foil. I put the tin on the stovetop over high heat, let the pan juices reduce a bit. added a small amount of cornstarch/water slurry, bought it back to a boil to thicken, and we had a nice sauce for the stuffed roast. Along with the pork, we served Rainbow Chard sauteed with garlic, and cheese tortellini in a balsamic cream sauce. A nice Zinfandel complemented the meal (a real, red Zinfandel -- not that white zin stuff!). I hope you try and enjoy!
Hey. Do me a favor, if you can. Occasionally click on one of my sponsors' ads. Even if you don't sign-up or purchase, it helps me to cover the cost of everything I need to buy in order to bring you these recipes. Thanks!
No comments:
Post a Comment