Caribbean stuffed pork with Orange Sweet Potatoes and Plantains

This was definitely a huge experiment I had no idea how this would turn out or if the flavours would work and it turned out great. I have a caribbean cook book that we brought in St. Lucia on our honeymoon, I got the sweet potato recipe from this and I have made plantains for years they make a wonderful snack, and keep in an air tight jar for quite long periods of time. The pork was an experiment and my hubby and myself thought it was wonderful. The pork came out so tender and moist, one of the most tender pork recipes I have made.


Ingredients

650g Pork tenderloin (This was the weight of my pork and served 3 nicely, if you wanted to serve this for 4 either up the weight of the tenderloin or buy 2 smaller ones.)


Stuffing

1 Onion, finely chopped
30-35g Butter
3/4 Cup breadcrumbs
1 Tablespoon basil, shredded finely
1 Tablespoon thyme leaves
2 Tablespoons parsley, finely chopped
2 Tablespoons rum
1 Medium mango, chopped
Salt and pepper to taste

Mango Sauce

1 (425g) Can mango, in juice
4 Cloves garlic, crushed
1 Small onion, finely chopped
1 Teaspoon fresh ginger, grated
1/2 Cup white wine vinegar
4-5 Teaspoons pineapple mango jam (if you can get just mango that is fine I couldn't and this worked great.)
1 Tablespoon sugar
1 Teaspoon sesame oil
1 Teaspoon hot pepper paste (I used Harissa I know this is more african,b ut it is what was in my cupboard, Whatever you habanero etc... just a good hot paste.)
3 Tablespoons pork juices

Orange-Baked Sweet Potatoes

4-5 Large sweet potatoes, peeled and chopped (about 1KG for 4 servings.)
5 Large oranges
3 Tablespoons cream
25g Butter
1 Tablespoon sugar
2 Tablespoons orange juice
1 Teaspoon orange zest
1 Tablespoon dark rum
pinch of cinnamon
Salt and pepper to taste


Plantain Chips

3 Large Plantains (will make to many for the dinner, but I always make extra as they make a great snack.)
Salt to taste
Oil for frying


Method

1. Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.

2. In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.

3. Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.

4. Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a pre-heated oven 180c for about 1 hr (cooking time may be longer if your meat weight is more and I'm not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through.)

5. Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don't pour too much though and make sure it is natural juice and not syrup as it will burn and also forms a glaze on the pork because of the high sugar content.)


Mango Sauce

1. Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.

2. Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.

3. Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that's it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.


Orange-Baked Sweet Potatoes

1. Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.

2. While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from the pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.

3. Mash the sweet potato until smooth (I use a bar mix) Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.

4. Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a pre-heated oven at 180c (perfect already at that temp from pork.) Bake for 15-20 Min's, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.


Plantain Chips

1. Peel plantains and thinly slice them into rounds.

2. Heat the oil in a deep frying pan and fry plantains until crispy and golden.

3. Drain on absorbent papper and season with salt.

Oh so easy and oh so delicious, just remember you need some for dinner, so don't sneak to many while cooking :)

To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.

Bon Appetit

All photo's taken by me unless otherwise stated.

Hoisin and Bourbon-Glazed Pork Tenderloin

I made this a couple of nights ago it was absolutely delicious, I served it over vegetable fried rice, both myself and my hubby thoroughly enjoyed it. It is another recipe by a zaar member and if you would like to read all the reviews click here. I did make it slightly differently than stated, I did not butterfly and cooked whole in the oven, it is not the time of year to be grilling, but I will try it this way when summer comes around again it was still scrummy.

Ingredients

1/3 Cup hoisin sauce (available in the Asian food section)
2 Tablespoons seasoned rice vinegar
2 Tablespoons bourbon
2 Tablespoons maple syrup
1 1/2 Teaspoons grated peeled fresh ginger
1 1/2 Teaspoons fresh lime juice
1/2 Teaspoon chili paste with garlic (available in the Asian food section)
1 Clove garlic, minced
2 (1lb) Pork tenderloins
1/2 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
Cooking spray


Method

1. Prepare grill- (great to use soaked hickory wood chips if you have them).

2. Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.

3. Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.

4. Open halves, laying pork flat.

5. Sprinkle pork with salt and pepper.

6. If using wood chips, place on coals just before cooking meat.

7. Place pork on grill that has been sprayed with cooking spray.

8. Cook 5 minutes.

9. Turn and baste top of pork with hoisin mixture; cook 5 minutes.

10. Turn and baste top of pork.

11. Cook another five minutes.

12. Check temperature with an instant read thermometer.

13. If 155 degrees remove and let rest for five minutes.

14. If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.

15. Do not overcook- it should be moist.

I cooked mine in the oven as a whole tenderloin rather than butterflying, I served it over vegetable fried rice it was delicious.


All Photo's taken by me unless otherwise stated.

Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce

This is a great pork recipe full of flavour and really delicious, it is a little fiddly to put together but well worth the end result. The only problem that occurs sometimes, not all the time, is some of the goats cheese melts out, this is no problem once I slice the pork I just put the escaped cheese into whatever slice it is missing from. The tighter you can get the kitchen string and the closer together the less this will happen.

Ingredients

Goats Cheese Stuffed Tenderloin

1 Pork tenderloin, (550kg)
Salt and pepper to taste
300g Goats cheese
1 Teaspoon lemon zest
1 1/2 Tablespoons fresh basil, finely chopped

Red Wine Balsamic Cherry Sauce

1 Teaspoon chicken stock granules
1 Tablespoon Cherry Preserve
1 Teaspoon Cornflour
1/2 Cup water
1/2 Cup dry red wine
1/2 Cup cherries, pitted and halved (Fresh are best when I made this the other night I could not get any fresh as they are out of season, you can use canned, but I usually make this with fresh and it is far superior.)
11/2 Tablespoons balsamic vinegar
pepper to taste


Method


1. Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper.

2. In a bowl combine cheese, basil and zest, until well mixed.

3. Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely.

4. Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min's or until pork is cooked through.


For The Sauce

1. Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork.

To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon.

Bon Appetit

3-4 Servings depending on appetites


All photo;s taken by me unless otherwise stated.

Herb Stuffed Pork Tenderloin with White Wine Gravy

This recipe is a wonderful stuffed pork recipe, it is packed full of flavour and the pork comes out so juicy and tender, both my son and hubby love this one. I served mine with roasted baby new potatoes and garlic pancetta roasted brussel sprouts, delicious.

Ingredients

1 x 550g Pork tenderloin
1 Tablespoon olive oil
2 Cloves garlic, crushed
1 Medium onion, finely chopped
1 Tablespoon thyme leaves
5 Sage leaves, finely chopped
2 Tablespoons parsley, finely chopped
1 Cup mushrooms, finely chopped
1 Tablespoon butter
11/2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
2 Tablespoons cream
1 egg
1/2 Cup breadcrumbs
12 Bacon rashers (or enough to cover pork)

Sauce Ingredients

1/2 Cup dry white wine
1 Teaspoon chicken stock granules
11/4 Teaspoon cornflour
1/2 Cup water
1-2 Tablespoon juices from pork
11/2 Tablespoons bisto chicken gravy granules
pepper to taste


Method

1. Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushrooms soften and liquid has evaporated.

2. Add Worcestershire sauce, lemon juice and herbs stir to combine, pour in the cream, remove from heat, allow to cool slightly, add breadcrumbs and egg stir to combine.

3. Slice pork down the centre length ways, making sure not to go all the way through, open out and flatten using a meat mallet. Spoon stuffing mix evenly over one half, fold over the other half of pork to cover.

4. Take Bacon slices and wrap one around the pork to encircle, repeat with remaining slices so bacon covers pork. Place pork in a lightly oiled oven proof baking dish. Bake in pre-heated oven 180c for about 1hr or until pork is cooked through.

To Make the Sauce

1. In a pan heat wine, chicken stock and water, mix a little water with cornflour and pour into sauce stir until mixture thickens slightly, Add 1-2 tablespoons of the pork juices from roasting pan.

2. Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.


To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.

3-4 Servings Depending on appetites.

All photo's taken by me unless otherwise stated.

Melt In Your Mouth Pork Tenderloin

I know I posted a zaar recipe yesterday but I am real busy today with a load of meetings, so even though I have a few recipes in hand to post, I will post another zaar member recipe today.

Saves time for me as I don't have to type in the recipe just a quick copy paste job and if the recipe I have tried is awesome why not give someone else's recipe some love.

Tried this one yesterday, yummy, both me and my husband enjoyed this, aromas that waft through the house while cooking, very appealing to the nose. If you would like to read more reviews on this recipe or see more recipes by this chef click here. Will post another of mine tomorrow, a yummy fish curry.


Ingredients

4 lbs pork tenderloins (I only made 2lbs of pork, but I did follow marinade and gravy amounts exactly, I knew there would be too much sauce but didn't want to detract from any of the flavours.)

Marinade

3 to 12 hours
1/2 Cup pineapple juice
1/4 Cup soy sauce
3 Scallions (stems only finely chopped)
3/4 Cup dry white wine

Gravy for roasted pork

1 Package knorr demi-glace
1/2 Cup sweet and sour plum sauce
1 Tablespoon honey
2 Tablespoons cornstarch
1/2 Cup water


Method

1. Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.

2. Place meat and marinade into roasting pan in a 475 degree oven for 15 minutes.

3. Lower temperature to 325 degrees and cover with aluminum foil.

4. Cook for 3 hours.(because I was only cooking 2lbs of pork tenderloin I did reduce cooking time.)

5. Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.

6. For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.

7. Heat on stove top, on medium heat and stir until it thickens.

8. It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!


I served mine over stir fried vegetables as suggested very good.

All photo's taken by me unless otherwise stated.

Marinated Oriental Pork Tenderloin with Fried Rice

I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven't made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum



Ingredients

Marinade
2x500g Pork Tenderloins
3 Tablespoons light soy sauce
2 Tablespoons sherry
60ml Hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
3 Tablespoons Honey
1/4 Teaspoon five spice powder
50ml Teriyaki sauce


Fried Rice

11/2-2 Cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 Medium eggs, lightly beaten
2 Tablespoon oil
1 Large carrot, diced
1 Red pepper, diced
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
100g Fresh shiitake mushrooms, stems removed and thinly sliced
5 Green onions, finely sliced
100g Snow peas, sliced
60g baby corn, chopped
1/4 Cup frozen peas
2-3 Tablespoons soy sauce
1 Tablespoon sugar


Method

1. Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.

2. Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.

3. Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.


For the Rice

1. Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.

2. Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.

3. Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min's until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.

Place Rice in bowls lay sliced pork over the top and serve immediately.

4-5 Servings

All photo's taken by me unless otherwise stated.

Herb-Roasted Pork Tenderloin

Here is another recipe from a recipezaar member, a delicious pork tenderloin. It was very tasty, I did strain and reserve the marinade, added a couple of tablespoons of wine, brought to the boil and added some cornflour to thicken. A couple of other people had suggested this in their reviews, my son loved it, I have to say I thought it was better as is, it had loads of flavour from being marinated and was very moist and tender. If you like this recipe and would like to view more from this chef or see all reviews given to this dish click here.


Ingredients

1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloins


Method


1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.

2. Prick pork with a fork, and place in marinade, turning to coat.

3. Cover dish, or seal bag; Chill 2 hours.

4. Remove from marinade, discarding marinade.

5. Place pork on a rack in a roasting pan.

6. Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.

All photo's taken by me unless otherwise stated.

Soy and Bourbon Marinated Pork Tenderloin

Here is another recipe I tried from a recipezaar member and another one I really enjoyed. I thought it wasn't going to turn out great because of the long cooking time. It looked like the pork was really drying out, I basted the loin a couple of times, but there was no need for panic because when I removed from oven and cut, it was gorgeous. The marinade gives a lovely flavour. The mustard sauce is very good and I liked it so did my hubby, he made a good point though, that the pork would be better paired with a lighter sauce there is so much flavour from the marinade, which is delicious and the mustard sauce overpowers that a bit. If you like this recipe and want to see other recipes buy this chef click http://www.recipezaar.com/253737.


Ingredients

2-4 pork tenderloins
1/4 cup soy sauce
1/2 cup bourbon
2 tablespoons brown sugar
1/3 cup sour cream ( I used slightly more sour cream)
1/3 cup mayonnaise
1 tablespoon Dijon mustard (I love mustard I added an extra tablespoon)
1 1/2 teaspoons red wine vinegar (I used 2 teaspoons)
1 tablespoon chopped green onions (to garnish) (I didn't have green onions so I used chopped chives instead)


Method

1. Mix together soy, bourbon, and brown sugar.

2. Place in zip lock bag or glass baking dish and add tenderloins.

3. Marinate 4-24 hours, turning occasionally. (I marinated mine overnight longer marinating time really allows flavours to infuse the meat.)

4. Bake tenderloins for 1 1/2 hours at 300 degrees.

5. Remove from oven and let rest at least 10 minutes.

6. Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar). ( She never stated whether this should be served cold or hot I did heat ingredients in a saucepan and the sauce was delicious.)

7. Garnish with green onions.

For appetizers, slice thin and serve with tiny dinner rolls or French bread slices and mustard sauce.
For dinner, slice thicker and serve with mustard sauce.

6-8 Servings

I served mine with celeriac mash and garlic buttered vegetables.

All photo's taken by me unless otherwise stated