Traditional Cuban spices bring the Caribbean heat to these tender and juicy pork tenderloin medallions. Brighten up your plate with a medley of grilled zucchini, tomatoes and corn with sprigs of basil. Finish it off with a hearty side of mashed sweet potatoes and plantain chips.
.Ingredients:
pork medallions
26 oz Chairman’s Reserve® Pork tenderloin
2 teaspoons olive oil
1 ½ tablespoons Cuban Spice Rub, recipe below
Cuban Spice Rub
1 tablespoon kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon cumin powder
1 teaspoon dried oregano
1 teaspoon paprika or annatto powder
1 teaspoon brown sugar
¾ teaspoon coriander powder
½ teaspoon garlic powder
½ teaspoon onion powder
Vegetables With Basil
8 oz zucchini
4 oz red onion
8 cherry tomatoes
1 ear corn, husked and silk removed
1 ½ teaspoon olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
2 tablespoons chopped basil leaves
Mashed Sweet Potatoes and Plantains
24 oz sweet potatoes
¾ teaspoon plus pinch kosher salt
½ teaspoon fresh cracked black pepper
½ teaspoon cumin
2 pinches cinnamon
2 tablespoons heavy cream
1 teaspoon fresh lime juice
1 teaspoon finely cut chives
1 plantain
1 teaspoon lime zest
1 tablespoon cilantro leaves
Directions:
pork medallions
- Preheat grill to high and oven to 350°F.
- Pat tenderloin dry; trim any unwanted fat or connective tissue.
- Cut tenderloin into 2 to 3-ounce medallions.
- Coat medallions with olive oil; rub with Cuban Spice Rub.
- Grill medallions for 3 minutes on each side or until deep grill marks form.
- Place the rack on an oven-safe pan lined with parchment paper. Transfer medallions to rack; roast for 20 minutes or until internal temperature reaches 145°F.
- Remove medallions from the oven; let stand 5 minutes before serving.
Cuban Spice Rub
- In a small mixing bowl combine all ingredients. Use immediately or store in an airtight container.
Vegetables With Basil
- Preheat grill to high.
- Slice zucchini on bias into ¼-inch thick slices; cut red onion into ¼-inch wedges.
- On a sheet pan, place zucchini, onion, tomatoes and ear of corn; sprinkle with olive oil, salt and pepper.
- Place vegetables on grill for 3 to 4 minutes on each side or until grill marks have formed.
- Remove vegetables from grill. With sharp knife remove kernels of corn from cob.
- Toss vegetables with freshly chopped basil.
Mashed Sweet Potatoes and Plantains
- Preheat fryer to 325°F.
- Peel and cut sweet potatoes into ¾-inch cubes.
- In a medium saucepan, place potatoes; cover with water and bring to a boil over high heat. Reduce heat; simmer for 15 minutes or until potato cubes are fork-tender.
- Drain potatoes; return to saucepan. Add ¾ teaspoon salt, pepper, cumin, cinnamon, cream and lime juice; mash potatoes until soft and fluffy. Fold in chives.
- With a mandoline or very sharp knife, thinly slice plantain.
- Fry plantain chips for 2 to 3 minutes, turning several times to ensure even crisping. Remove chips from fryer and place on a paper towel.
- Season chips with remaining pinch of salt.
- Serve sweet potatoes with plantain chips, lime zest and cilantro leaves.
