 | | Carribbean Pork Tenderloins |
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2 lean pork tenderloins, about 1/2 pound each
1 teaspoon grated orange peel
1/2 cup orange juice
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1/2 teaspoon cracked black pepper
2 cloves of garlic cut in half
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon vegetable oil
1 large ripe plantain, cut into 1/4 inch slices
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| Instructions |
| Trim fat from pork. Cut pork across grain into 1/8 inch slices. Mix orange peel and juice, cilantro, lime juice, pepper, and garlic in glass or plastic bowl. Stir in pork.
Cover and refrigerate 30 minutes.
Remove pork from marinade, drain, reserve marinade.
Stir in cornstarch and salt into marinade, set aside.
Heat oil in 10 inch nonstick skillet over medium high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink.
Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft.
Stir in marinade.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
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| per 1 cup serving: 255 Calories 5g Fat 65mg Cholesterol 190 mg Sodium 29g Carbohydrate 25g Protein
Exchanges: 1 Starch 2 Lean meat 1 Fruit
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