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Ingredients

2 pork tenderloins (about 1 1/2 pounds total)
1 (5-ounce) bottle Carribean hot sauce
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 stalk celery, finely chopped
1 cup yellow onion (from about 1 ear of corn)
1 orange bell pepper, cored, seeded and finely diced
1 red bell pepper, cored, seeded and finely diced
2 tablespoons plus 1 teaspoon lime juice
1/4 teaspoon crushed red chile flakes
1/8 teaspoon brown sugar
2 pinches ground cinnamon
1 pinch ground cardamom
1/3 cup canola oil
1 pound plantains, peeled and cut into 1/2-inch slices
2 teaspoons finely chopped mint

Description

A Crisp, Green Salad Is All This Dish Needs To Make A Complete Meal. Pile Any Leftovers Of The Sliced Pork And Bell Pepper Relish Onto A Slice Of Whole Wheat Bread For An Out-of-this World Sandwich.

Wholefoods