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Wednesday, January 07, 2009

tropical fantasy


I
t 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.

27 comments:

Harmony said...

How about "Porked" ;-) (I kid)

This looks absolutely amazing...seeing it made me instantly regret eating plain 'ol chicken for dinner. I am going to have to give this double pork recipe a try!

As always...beautiful pics.

Chef E said...

That sounds freakin awesome...hummmm You are creative enough...give it another try :)

I made Mole, can you believe that?

Hornsfan said...

Very cool - I've wanted to try and cook with banana leaves, now I've got an idea for it....I'm looking forward to trying this one!

doggybloggy said...

Harmony: I will makesome plain ol' chicken just for you....'porked' that ranks right up there with 'jungle meat'

chef e: it was pretty awesome and I am creative enough (cough, cough) but I want an idea from you :)

hornsfan: I've wrapped ribs, Ive wrapped chicken, it all takes on a great tropical flavor and it holds in the juices...and your package is on its way....

Harmony said...

It appears that you have caught on to my post titles...love it!

Harmony said...

oh...and Porked / Jungle Meat, it's all good...right?

Mandi said...

How about Caribbean Roll......not very inventive I know, but I tried!!

It looks amazing!! Im starting to think your ignoring me?????

Chef E said...

Sausage Stuffed Caribbean Lomo en adobo, and that is what I can come up with...

Anette said...

I'd say thats one tempting tropical meat log! Thats what I would call it.. Did you use a thermometer to know when it was ready? The carrots and the acocado made that plate look like a palette of color and taste!

ap said...

I like 'Jungle Meat'. And if serving a sauce with it in a separate dipping bowl, how about 'Jungle Fever'?

Jeanne said...

Not to be a downer, but I don't recall ever seeing banana leaves for sale at my local Kroger. Where does one acquire such exotic greenery?

Ms Cupcake said...

Yummy! Great cooking idea. Beef!

doggybloggy said...

harmony: wavelength, we must be on one...

mandi: I am not...because of your blog status you dont show up in my reader...

chef e: good one

anette: yes, I use a thermometer when I cant see the food

ap: hmmmmmm, let me ponder that

jeanne: do you have an ethnic section, or ethnic neighborhoods you could check?

ms. cupcake: thanks, no its pork tenderloin.

buffalodick said...

We had our "presentation pants" on today, didn't we? Looked fabulous- deserves a better name!

TavoLini said...

Looks great! And here we've been eating boring old sandwiches ;)

I love the incorporation of banana leaves. Everything should be cooked in banana leaves!

Mommy Gourmet said...

How about Caribbean braciole or caribbean roulade? No matter what you call it, I want it!

doggybloggy said...

buff: I guess we did...now and then circumstance demand a little more from me...

tavolini: I am telling you it is the most unique flavor around - wrap a bunch of veggies in it - its always a luau

mommy gourmet: now we are getting somewhere with the braciole and roulade...I am thinking 'roulade caribe' or something like that...thanks.

Chocolate Shavings said...

That pork looks delicious, and cooking it in banana leaves must add a wonderful flavor!

pigpigscorner said...

Wow, looks really delicious. The aroma from the banana leaves should be amazing!

Spin said...

That's a pretty piece of meat!
How 'bout porked banana? hehe

doggybloggy said...

chocolate shavings: it keeps it very moist - very!

pigpigscorner: like cut grass in the summer only better.

spin: I am glad you like my meat...

Just telling it like it is said...

Oh that reminds me of my 30th birthday in Clearwater Florida...good times!!!

Marjie said...

Oooh, artistic plate arrangement, too! What, are you trying to make us (and by that I mean me) feel bad for just lining the stuff up on a counter and telling people to fill their own damn plates?

doggybloggy said...

just telling: wow that must've been a great party...do tell more..

marjie: well considering I 'threw together' six of these...I dunno...just sayin'

Chef E said...

BTW you taught me something blog master...

Maya said...

I could browse on your blog for hours! Thank you for providing creative inspiration as always. Happy New Year! May it be filled with all sorts of delicious goodies.

Dazy said...

It is looking fab! I like pork - we have it almost as much as we have chicken, which is a lot. It should keep me busy in the kitchen.

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