This Cuban influence shines through brightly. The Cubans are passionate about their mangos. Marinating the pork in the mango allows the flavor to be soaked into the meat.
Ingredients to Serve-4
1 2 pound Pork tenderloin
2 cups Mango mojo (see Mango mojo recipe)
1 tablespoon Coarse salt
1/2 tablespoon Freshly ground black pepper
2 tablespoons Olive oil
4 medium Yellow plantains, peeled, cut on 2 inch bias
To Prepare the Pork: Trim any excess fat, leaving only a small layer. In a non-corrosive pan, pour in only enough marinate to cover pork loin in mango mojo. Cover and refrigerate for at least 2 hours or up to 24 hours. Preheat the oven to 400 degrees. Remove the loin from the marinate, season with salt and pepper and brush with olive oil. Put the pork into a roasting pan large enough to hold the loin closely and place in oven for 10 minutes. Turn the meat, lower the oven to 350 degrees and pour the remainder of the marinate into the roast pan as well as adding the plantains. Continue to cook for another 20-25 minutes until cooked through. Remove from the oven. The plantains should be firm yet cooked through.