Caribbean Stuffed Pork with Orange Sweet Potatoes and Plantains
Transport your taste buds to the tropics with this vibrant and flavorful Caribbean Stuffed Pork with Orange Sweet Potatoes and Plantains. Juicy pork tenderloin is butterflied, rolled, and filled with a savory-sweet stuffing of fresh spinach, plump dried cranberries, Parmesan cheese, and aromatic thyme. After a quick sear, the pork is roasted to perfection, creating a tender, succulent centerpiece. It's paired with creamy mashed sweet potatoes infused with zesty orange juice and a touch of warm cinnamon, while golden, caramelized plantain slices add a delightful hint of sweetness. This stunning dish is perfect for special occasions or when you simply crave a tropical twist on comfort food. Bursting with bold Caribbean flavors, it’s as colorful as it is satisfying!
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Recipe Information
Ingredients
- 2 pieces (about 1.5 lbs total) Pork tenderloin
- 2 cups Fresh spinach
- 1 cup Dried cranberries
- 0.75 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Fresh thyme leaves
- 3 pieces Garlic cloves, minced
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 medium-sized Sweet potatoes, peeled and cubed
- 0.5 cup Fresh orange juice
- 3 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 2 Plantains, ripe and sliced into 1/2-inch rounds
- 3 tablespoons Butter
- 2 tablespoons Vegetable oil
Instructions
Preheat the oven to 375°F (190°C).
Butterfly each pork tenderloin by slicing lengthwise down the middle without cutting all the way through. Open the meat flat like a book and gently pound with a meat mallet to an even thickness of about 1/2 inch.
In a bowl, combine spinach, dried cranberries, Panko breadcrumbs, Parmesan cheese, thyme, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well.
Spread the stuffing mixture evenly over the flattened pork tenderloins, leaving about 1 inch clear at the edges. Roll the pork tightly and secure with kitchen twine or toothpicks.
Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed pork rolls on all sides until golden brown, about 2-3 minutes per side. Remove from heat and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
While the pork is baking, prepare the orange sweet potatoes. In a medium saucepan, combine sweet potatoes, orange juice, brown sugar, cinnamon, and a pinch of salt. Add enough water to cover the sweet potatoes and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes. Drain and mash to your desired consistency. Set aside and keep warm.
Heat 3 tablespoons of butter and 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Fry the plantain slices until golden and caramelized on both sides, about 4-5 minutes per side. Remove and drain on paper towels.
To serve, slice the stuffed pork into medallions and arrange on a plate alongside a serving of orange sweet potatoes and fried plantains. Garnish with fresh thyme if desired and serve immediately.
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 9708 mg | 422% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 184.4 g | ||
| Protein | 370.6 g | 741% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 860 mg | 66% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 9462 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
