By Protein
Cuban Spiced Grilled Pork Medallions Recipe
Ingredients
- 1 EA. ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin
- 2 TBSP. Olive Oil
- 1-1/2 TBSP. Cuban Spice Rub (Sub-Recipe)
These juicy grilled pork tenderloin medallions bring Caribbean heat with some traditional Cuban spices. They cook up quickly and are the perfect standout addition to your lunch or dinner menu. Pair them with grilled vegetables and mashed sweet potatoes for a bright and hearty meal.
Made with ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin
Directions
- Preheat grill to high and oven to 350°F.
- Pat tenderloin dry. Trim any unwanted fat or connective tissue; Cut tenderloin into 2 to 3-ounce medallions.
- Coat medallions with olive oil; rub with Cuban spice rub.
- Grill medallions for 3 minutes on each side or until deep grill marks form.
- Transfer medallions to parchment paper lined oven-safe pan and place into preheated oven; cook for 20 minutes or until an internal temperature of 145°F is reached.
- Remove medallions from the oven; let stand 5 minutes before serving.
Cuban Spice Rub
Yield: 4 Servings
Ingredients
- 1 TBSP. Kosher Salt
- 1 TSP. Fresh Cracked Black Pepper
- 1 TSP. Cumin Powder
- 1 TSP. Dried Oregano
- 1 TSP. Paprika or Annatto Powder
- 1 TSP. Brown Sugar
- 3/4 TSP. Coriander Powder
- 1/2 TSP. Garlic Powder
- 1/2 TSP. Onion Powder
Directions
- In a small mixing bowl, combine all ingredients. Use immediately or store in an airtight container.
Vegetables with Basil
Yield: 4 Servings
Ingredients
- A mount MAIN INGREDIENTS
- 8 OZ. Zucchini
- 4 OZ. Red Onion
- 8 EA. Cherry Tomatoes
- 1 EA. Ear Corn, Husked and Silk Removed
- 1-1/2 TSP. Olive Oil
- 1/2 TSP. Kosher Salt
- 1/4 TSP. Fresh Cracked Black Pepper
- 2 TBSP. Fresh Basil Leaves, Chopped
Directions
- Preheat grill to high.
- Slice zucchini on bias into ¼-inch thick slices; cut red onion into ¼-inch wedges.
- On a sheet pan, place zucchini, onion, tomatoes and ear of corn; drizzle with olive oil and sprinkle with salt and pepper.
- Place vegetables on grill for 3 to 4 minutes on each side or until grill marks have formed.
- Remove vegetables from grill. With a sharp knife, remove kernels of corn from cob.
- Toss vegetables with freshly chopped basil. Plate and serve immediately.
Mashed Sweet Potatoes and Plantains
Yield: 4 Servings
Ingredients
- 24 OZ. Sweet Potatoes
- 3/4 TSP. + 1 PINCH Kosher Salt
- 1/2 TSP. Fresh Cracked Black Pepper
- 1/2 TSP. Cumin
- 2 PINCHES Cinnamon
- 2 TBSP. Heavy Cream
- 1 TSP. Fresh Lime Juice
- 1 TSP. Fresh Chives - Finely Cut
- 1 EA. Plantain
- 1 TSP. Lime Zest
- 1 TBSP. Cilantro Leaves, for Garnish
Directions
- Preheat fryer to 325°F.
- Peel and cut sweet potatoes into ¾-inch cubes.
- Place potatoes into medium saucepan, cover with water and bring to a boil over high heat. Once water boils, reduce heat and simmer for 15 minutes or until potato cubes are fork-tender.
- Drain potatoes; return to saucepan. Add ¾ teaspoon salt, pepper, cumin, cinnamon, cream and lime juice; mash potatoes until soft and fluffy. Fold in chives. Cover and set aside.
- With a mandoline or very sharp knife, thinly slice plantain.
- Fry plantain chips for 2 to 3 minutes, turning several times to ensure even crisping. Remove chips from fryer and place on a paper towel.
- Season chips with remaining pinch of salt.
- Portion and serve the sweet potatoes with plantain chips, lime zest and cilantro leaves.
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