Ingredients
2
lean pork tenderloins, about 1/2 pound each
1
teaspoon grated orange peel
1/2
cup orange juice
2
tablespoons chopped fresh cilantro
2
tablespoons lime juice
1/2
teaspoon cracked black pepper
2
garlic cloves, cut in half
1
teaspoon cornstarch
1/4
teaspoon salt
1
teaspoon vegetable oil
1
large plantain, cut into 1/4-inch slices
Preparation
Trim fat from pork. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
