Regular readers of LC know that I have a deep rooted love for the mashed fried green plantains we call Tostones. I always try and find new ways to show these babies off. Here, I paired them with stuffed pork loin. Pork and Tostones, a classic
Caribbean dish for sure.
Hawaiian Plantain originally from
Tahiti is a plantain and banana cross. A much sweeter and larger species of plantain; they are produced commercially in the . Americas
Organic grass fed beef and pork tastes great and is good for the environment. Both were used in this dish. These animals are treated with respect; they have free access to natural forages, fresh air and clean water. Lower stress levels for the animals and not being treated with growth hormones and antibiotics results in a tastier final product.
Local Harvest is a fantastic resource for finding local farms in your area. Search out the information and support sustainable local farms; reward them for their hard work and conducting their business in a sustainable fashion. For organic
Berkshire pork contact Hearst Ranch.
Jicama is an edible root that resembles a turnip. The outside skin looks kind of gnarly but the inside is sweet, crisp, white. I peel the skin, cut them into matchsticks and serve it raw. Great in salads.
Bird’s eye chilies are hot. Now, I mute them a bit by pickling them. I love the balance they provide when paired with the slightly sweet jicama. Use a milder chili for less heat (if you’re a giant pansy).
Thai Peanut Sauce is awesome. I can’t help myself, got to throw in a little mash-up, sorry.
Stuffed Organic Pork Loin & Tostone
Click here for the tostone preparation method.
Sliced Jicama & Pickled Bird's Eye Chili. Click here for the Thai peanut sauce recipe.
For the Stuffed Pork Lion:
2 lb organic pork loin
Organic ground beef - (50-50 mix chuck & round)
Chipotle hot sauce
Preheat the oven to 375 F.
Slice pork loin 3/4 way through lengthwise. Then about halfway through to the left side and the right side. You are basically opening up the pork loin flat. Lay plastic wrap over and under the pork. Pound the meat to an even thickness. DO NOT TEAR THE MEAT. Be gentle.
Spread an even layer of ground beef on the pork. Season with the fresh thyme, fresh rosemary, sea salt, black pepper. Add a few dashes of chipotle hot sauce and some olive oil.
Roll the pork loin, keeping the stuffing inside. Tie with butcher's twine at about 1 1/2 inch intervals. Season the outside of the pork with sea salt and pepper. Heat the safflower oil in saute pan over medium-high heat. Brown the loin all over. Transfer to the oven. Cook for 35 minutes. Using a meat thermometer, the temp should be around 160 F. Let rest for 10 minutes. Slice into rounds.
If you know the movie where the "giant pansy" line comes from, tell me in the comments.
That's it for now...till we exchange a few words again...Peace!