Ingredients
2 4-ounce pork tenderloin, (each about 2 1/2 inches in length)
Almond-Plantain BBQ Sauce:
2 cups pork stock, OR vegetable broth
1 tablespoon grape seed oil, OR canola oil
1/3 cup yellow onion, finely chopped
1/4 cup red bell pepper , seeded and finely chopped
1/4 cup green bell pepper, seeded and finely chopped
1 clove garlic , minced
1 tablespoon almond flour, *
1 1/2 medium ripe plantains, peeled and chopped
1/2 cup fat-free sweetened condensed milk
1/2 teaspoon hot chili paste, OR sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon cayenne
1/4 teaspoon chipotle chili powder
1/4 teaspoon chili powder
1/4 teaspoon locust bean gum, OR agar (optional)
Pork Marinade :
1 small tomato, vine-ripened, charred over open flame and chopped
1/2 cup cilantro, chopped and lightly packed
1/2 cup pork stock, OR vegetable broth
2/3 cup Vidalia onion, OR other sweet onion, finely chopped
1/4 cup macadamia nut oil, OR almond oil
1 tablespoon anaheim chiles, OR cubanelo pepper, seeded and finely chopped
1 small green olive, pitted and finely chopped
1 clove garlic , thinly sliced
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
Grilled Yuca:
1 yuca root, OR large carrot, peeled
1 cup grape seed oil, OR canola oil
8 cloves garlic , minced
2 tablespoons fresh mint, finely chopped
2 tablespoons cilantro, finely chopped
1/4 teaspoon smoked sea salt, OR plain sea salt
1/8 teaspoon black pepper, (optional)
Almond-Plantain BBQ Sauce:
2 cups pork stock, OR vegetable broth
1 tablespoon grape seed oil, OR canola oil
1/3 cup yellow onion, finely chopped
1/4 cup red bell pepper , seeded and finely chopped
1/4 cup green bell pepper, seeded and finely chopped
1 clove garlic , minced
1 tablespoon almond flour, *
1 1/2 medium ripe plantains, peeled and chopped
1/2 cup fat-free sweetened condensed milk
1/2 teaspoon hot chili paste, OR sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon cayenne
1/4 teaspoon chipotle chili powder
1/4 teaspoon chili powder
1/4 teaspoon locust bean gum, OR agar (optional)
Pork Marinade :
1 small tomato, vine-ripened, charred over open flame and chopped
1/2 cup cilantro, chopped and lightly packed
1/2 cup pork stock, OR vegetable broth
2/3 cup Vidalia onion, OR other sweet onion, finely chopped
1/4 cup macadamia nut oil, OR almond oil
1 tablespoon anaheim chiles, OR cubanelo pepper, seeded and finely chopped
1 small green olive, pitted and finely chopped
1 clove garlic , thinly sliced
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
Grilled Yuca:
1 yuca root, OR large carrot, peeled
1 cup grape seed oil, OR canola oil
8 cloves garlic , minced
2 tablespoons fresh mint, finely chopped
2 tablespoons cilantro, finely chopped
1/4 teaspoon smoked sea salt, OR plain sea salt
1/8 teaspoon black pepper, (optional)
Description
Pork Be Inspired
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