Sofrito-style Grilled Pork Tenderloin with Plantain Salsa
Ingredients:
2 pork tenderloins (1 pound each)
1 cup coarsely chopped green bell pepper
1/4 cup coarsely chopped onion
2 tbsp. chopped fresh cilantro
2 tbsp. olive oil
1 tbsp. red wine vinegar
2 tsp. McCormick Ground Cumin
1 tsp. McCormick Garlic Powder
1 tsp. salt
½ tsp. McCormick Crushed Red Pepper
Salsa:
1 ½ cups peeled, finely chopped ripe plantain or banana
1 cup peeled, finely chopped chayote or mirliton squash
1 cup finely chopped plum tomatoes
1/4 cup finely chopped red onion
3 tbsp. finely chopped jalapeño peppers
3 tbsp. lime or lemon juice
2 tbsp. chopped fresh cilantro
2 tbsp. firmly packed brown sugar
½ tsp. McCormick Ground Cumin
1/8 tsp. salt
Directions:
1. Rinse pork under running water. Pat dry with paper towels. Make about 10 shallow slits in each tenderloin.
2. Combine next 9 ingredients in mini food processor or blender to make sofrito. Rub sofrito over entire surface of pork, forcing mixture into slits. Cover and refrigerate 1 hour or overnight for extra flavor.
3. Combine salsa ingredients in medium bowl. Cover and chill. Grill or broil pork 10 minutes per side or until internal temperature is 160 degrees F. Slice pork and top with salsa.
Makes 8 servings.
Nutritional information:
Per one serving: About 258 calories, Fat 10 g, Protein 26 g, Carbohydrate 16 g, Cholesterol 62 mg, Sodium 386 mg.
Recipe courtesy of McCormick
