Servings                    4

Calories per serving             317

Protein per serving              27.9g

Fiber per serving                2.1g

8 cloves of garlic (peeled)                                                2 green onions                            ½ cup fresh cilantro (roughly chopped)                     ½ cup 100% orange juice               ¼ cup lemon juice                                                                                    1 tsp ground cumin                     1 tsp dried oregano                                                        1 ¼ lb lean pork tenderloin        2 ripe plantains, peeled & sliced about ½ in thick  2 Tbsp canola oil (divided)         ¼ tsp ground pepper (divided)

  1. In the bowl of a food processor, add peeled garlic, chopped scallions, cilantro, orange juice, lemon juice, lime juice, cumin, and oregano. Process until all the ingredients are puréed, about 1 minute. Add pork tenderloin into a large Ziploc bowl or a shallow dish along with marinade. Marinate anywhere from 2 to 24 hours.
  2. To cook, preheat the oven to 450 degrees for the plantains and prepare the grill to medium-high heat for the pork tenderloin.
  3. Trim the ends off each plantain; cut a slit down the middle of each peel and use your hands to remove the peel. Cut the plantains into 1/2-inch thick diagonal slices. Add plantain slices into a bowl with 1 1/2 tablespoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Stir to combine.
  4.  Cover 1 large baking sheet or 2 smaller ones with foil and coat with cooking spray. Add plantain slices into one even layer. Bake in the center of the oven for 15 minutes. Carefully remove the baking sheet and use a spatula to flip each plantain over. Cook another 10 to 15 minutes later until plantains are crisp and caramelized on the outer edges; keep an eye on the plantains as they cook to prevent from burning.
  5. Meanwhile, remove the pork tenderloin from the marinade, discarding the marinade and wiping the majority of it off the pork. Season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Brush remaining 1 1/2 teaspoons oil onto the pork and place on the grill. Cook 15 to 20 minutes, turning every few minutes, until the thickest part of the pork reaches an internal temperature of 145 degrees. Transfer to a plate and let rest at least 5 minutes. Slice and serve with the plantains.

Quick Tips

Keep it Healthy: Pork tenderloin is such a lean cut of meat that soaking it in a flavorful marinade, like the mojo, keeps it moist and tender.

Cooking Tip: When purchasing plantains, look for plantains that are yellow- and black-spotted, a perfect sign of ripeness.

Tip: No grill? No problem. Just cook the pork tenderloin in the oven with the plantains. Follow directions above as far as wiping marinade off pork tenderloin and seasoning it. In large sauté pan over high heat, warm 2 teaspoons canola oil over high heat. Add pork to sauté pan, cooking on each side until golden brown, about 5 minutes total. Transfer pork tenderloin in sauté pan or onto a baking sheet into the 450°F oven with the plantains. Cook pork until a meat thermometer registers 145°, about 15 to 20 minutes.

Do you want YOUR recipe in the next newsletter issue? Drop off a copy of your favorite recipe at the front desk or send it in an email to receptionist@turningpointpt.com. Maybe your recipe will be featured in the newsletter.

Mike Pennington

Mike Pennington

Michael Pennington is a physical therapist and the owner of Turning Point Physical Therapy, which is located in beautiful southern Oregon. He is a loving husband, father of six and a master of his trade. Before studying at Pacific University, Michael earned his Eagle Scout and served a full-time 2 year mission in south Africa. He is as accomplished as he is hard working. Al l of his experiences culminate together at his clinic and are evident in his patient care.
Mike Pennington

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