When ordered in a restaurant, sweet plantains are delicious but swimming in a pool of oil. This recipe bypasses the frying step, letting the oven create plantains that are slightly caramelized and chewy without all the additional fat.
|Garlic||8 Clove (40 gm) , peeled|
|Green onion||2 , chop|
|Fresh cilantro||1/2 Cup (8 tbs)|
|Orange juice||1/2 Cup (8 tbs)|
|Lemon juice||1/4 Cup (4 tbs)|
|Lime juice||1/4 Cup (4 tbs)|
|Ground cumin powder||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Lean pork tenderloin||1 1/4 Pound|
|Ripe plantains||2 , slice (((peeled, about 1/2 inch thick)))|
|Canola oil||2 Tablespoon , divided|
|Ground black pepper||1/4 Teaspoon , divided|
Please watch the video for directions!