Sugar Mill Plantation Pork Roast
Pork tenderloins are marinated, then stuffed with a mixture of plantains and ham. The roasted tenderloins are sliced into medallions, revealing the filling, and served on a bed of black beans with mango salsa and sour cream.
- Pork and stuffing
- Pork Tenderloins - 2 large, well-trimmed, about 1 pound each
- Sour Oranges - 4 oranges, juiced or 1/2 cup orange juice plus 3 tablespoons lime juice
- Pineapple Juice - 1/2 cup
- Soy Sauce - 2 tablespoons
- Cloves Garlic - 2, minced
- Plantain - 1, ripe, skinned and coarsely chopped (alt. 1 large firm banana)
- Egg white - 1
- Brut Champagne - 1/2 cup, diced
- Green Onions - 1/4 cup, sliced
- Seasoned dry Italian bread crumbs - 1/2 cup
- Butter - 2 tablespoons, melted
- Mango salsa
- Ripe Mango - 1, peeled, seeded and diced
- Red Bell Pepper - 1/4 cup, diced
- Green Onions - 1/4 cup,sliced
- Seasoned rice vinegar - 2 tablespoons
- Black Bean Sauce
- Smoked Bacon - 1/2 cup, diced
- Onion - 1 medium, chopped
- Cloves Garlic - 2, minced
- Red Bell Pepper - 1, cored, seeded, diced
- Yellow Bell Pepper - 1, cored, seeded, diced
- Cajun seasoning mix - 1 teaspoon
- Coriander - 1/2 teaspoon, ground
- Cumin - 1/2 teaspoon, ground
- Ginger - 1/4 teaspoon, ground
- Cloves - 1/4 teaspoon, ground
- Black Beans - 2 cups, rinsed and drained cooked
- Brown chicken stock - 1/2 cup (alt water)
- Sugar - 1 teaspoon
- Hot sauce
- Sour Cream - 1/2 cup
- Water - 1 tablespoon
- Deep fried julienned potato and sauteed julienned vegetables (optional)
For the pork and stuffing: Cut each tenderloin lengthwise 3/4 of the way through. Open like a book and pound to 1/2-inch thickness forming a rectangular shape. Sprinkle lightly with salt and freshly ground black pepper. Place each tenderloin in a resealable plastic food storage bag or on a shallow plate. Combine orange juice, pineapple juice, soy sauce and garlic. Pour evenly over tenderloins, turning to coat. Cover and marinated in the refrigerator 1 to 2 hours.
Meanwhile, combine plantain and egg white in a food processor; process until plantain is pureed. Transfer to a medium bowl; stir in ham, green onions and bread crumbs. Cover this stuffing and refrigerate.
Heat oven to 375 degrees. Drain tenderloins and transfer to a work surface. Spread stuffing over tenderloins leaving a 1/2-inch border. Roll up lengthwise enclosing filling. Tie with cotton string at 2-inch intervals. Brush tenderloins with melted butter; place in shallow roasting pan. Roast in oven until internal temperature of the pork is 155 degrees, about 40 minutes, turning after 20 minutes of roasting. Transfer to carving board and tent with foil. Let stand 5 to 10 minutes before slicing.
For the mango salsa: Combine all ingredients and toss well. Cover and chill until serving time.
For the black bean sauce: Cook bacon in a large saute pan until most of the fat is rendered. If desired, spoon off and discard half of the fat. Add onion and garlic and saute 5 minutes. Add bell peppers and saute 2 minutes. Add Cajun seasoning, coriander, cumin, ginger and cloves and cook 1 minute. Stir in beans, broth and sugar and simmer 10 minutes, stirring and partially mashing the beans occasionally. Add hot sauce to taste. Sauce may be made up to 2 hours ahead and reheated before serving.
To serve: Combine sour cream and water, mixing well. Transfer to a squeeze bottle. Slice tenderloins crosswise into 1/2-inch thick slices. Spoon black bean sauce onto six serving plates and drizzle sour cream garnish attractively over the sauce. Arrange tenderloin slices in a row to one side of sauce and top with mango salsa. Garnish the plate with fried potatoes and sauteed vegetables, if desired.