Wednesday, January 07, 2009
It was time for some caribbean meat so I made it. Pork tenderloin stuffed with ground seasoned pork and wrapped in banana leaves. "Why is it caribbean meat" you might wonder, "banana leaves" would be my response. Not an attractive name so I am open to suggestions, usually its called "that meat wrapped in banana leaves" so you see it really has no name.
I butterflied a pork tenderloin, you might remember that I made one of these recently and it was stuffed with fruit and chevre.
This tenderloin was filled with some ground and seasoned pork.
The tenderloin was rolled and tied and rolled and tied again with banana leaves.
Wrapped in foil it was ready to roast till it got to temperature.
Let it rest and enjoy its aroma before slicing and enjoying.
This is on a nice red adobo with some baby carrots and avocado.
Posted by Christo Gonzales at 8:52 PM