Roasted Pork Loin With Fried Plantains
This recipe brings together savory flavors and tender pork loin, seasoned with Oaxacan grilling paste and accompanied by caramelized onions and crispy plantains. The result is a delicious and satisfying dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 boneless pork loin, about 3 lb., tied
- 1 1⁄2 tsp. salt, plus more, to taste
- 2 Tbs. Oaxacan grilling paste
- 2 yellow onions, sliced 1⁄4 inch thick
- 1⁄3 cup Oaxacan grilling drizzle
- 4 cups canola oil
- 2 plantains, peeled and cut into 1⁄4-inch rounds
- using a mandoline
Instructions
- Rub the pork with the 1 1/2 tsp. salt and the grilling paste. Place in a large sealable plastic bag and refrigerate for at least 1 hour or up to overnight.
- Let the pork stand at room temperature for 1 hour. Preheat an oven to 475°F.
- In a bowl, combine the onions and 1 Tbs. of the grilling drizzle and stir to combine. Transfer the onions to a small roasting pan. Put the pork on top of the onions and roast for 20 minutes. Reduce the heat to 375°F and continue roasting until an instant-read thermometer inserted into the center of the meat registers 140°F, about 30 minutes more. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
- Meanwhile, in a deep sauté pan over medium-high heat, heat the oil to 350°F on a deep-frying thermometer. Carefully place the plantains in the oil and fry until just starting to turn golden, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate. Using the back of a chef's knife or a meat pounder, gently press the plantains into flat rounds.
- Return the plantains to 350°F oil and fry until light golden and crisp, about 1 minute. Transfer to a paper towel-lined plate and season with salt.
- Cut the pork into 1/2-inch slices and sprinkle with the remaining grilling drizzle. Serve with the plantains and onions. Serves 6.
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