Ingredients

  • 2 lean pork tenderloins, about 1/2 pound each
  • 1 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon cracked black pepper
  • 2 garlic cloves, cut in half
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 large plantain, cut into 1/4-inch slices

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Trim fat from pork.
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Step 2

  • Cut pork across grain into 1/8-inch slices.
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Step 3

  • Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
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  • EQUIPMENT:
  • Length: 30 minutes

Step 4

  • Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
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Step 5

  • 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 mixture.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 6 minutes

Step 6

  • Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Length: 1 minutes