- Servings: 4
- - 1 lb redskin potatoes, peeled and quartered (I never peel red potatoes)
- - 1 1/4 lb yellow plantains, peeled and cut into 1-inch thick slices (I used 2 plantains)
- - 1 1/2 t olive oil, divided
- - 4 cloves garlic, chopped
- - 1 bunch fresh cilantro, stemmed
- - 1 1/2 oz sliced raw unsalted almonds
- - 1/2 t sea salt
- - 3/4 lb. pork tenderloin, trimmed of visible fat and cut into 1/2-in thick medallions (I used loin chops)
DirectionsFill a large pot halfway with water and bring to a boil. Add potatoes and cook for 5 minutes.
Add plantains and cook for 5 more minutes, until potatoes and plantains are easily pierced with a knife.
Drain and let sit in colander for 1 minute to cool. Transfer to a large bowl and set aside.
In a nonstick skillet, heat 1 t oil on med-low for 1 minute.
Add garlic and saute stirring occasionally, for 2-3 minutes, until softened and fragrant but not browned. Remove from heat.
Prepare pesto: In bowl of food processor, combine garlic, cilantro, almonds and salt. Process for 30 seconds, until cilantro and almonds are finely chopped.
In a large nonstick skillet, heat remaining 1/2 t oil on medium for 1 minute. Add pork and cook, turning occasionally for 6 minutes, until opaque and cooked through. Transfer pork and pesto to potato-plantains bowl and toss to coat.