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Sugar Mill Plantation Pork Roast




Source of Recipe


Sugar Mill Hotel, British Virgin Islands


List of Ingredients




Juices of 4 sour oranges, or juice of 4 sweet oranges and 1 lime
2 garlic cloves, minced
2 tablespoons soy sauce
1/2 cup pineapple juice


Filling:
2 ripe plantains, finely chopped
1 egg white
1/2 cup diced ham
1/4 cup sliced green oinions
1/2 cup soft bread crumbs
Salt & pepper to taste

Black-Bean Sauce:
1 tablespoon vegetable oil
1/2 cup chopped onions
2 garlic cloves, minced
1 red bell pepper, diced
2 cups cooked, drained & rinsed black beans
Chicken broth or water
Salt & pepper to taste
1 teaspoon sugar
1 teaspoon Worchestershire Sauce
a few drops hot pepper sauce
2 tablespoons clarified butter



Recipe



Remove all the fat and the thin membrane that covers the pork, slice the tenderloins horizonally from one long side, three-quarters of the way through. Pound each tenderloin into a rectangular shape.

In a shallow dish, combine the marinade ingredients. Place the tenderloins in the marinade, and pour the liquid over the meat

Refrigerate the dish for 2-3 hours.

Preheat oven to 400 degrees.

To make the filling, blend the plantains and egg white in a food processor. Put the mixture into a bowl and stir in the remaining filling ingredients. The filling should be a thick, oatmeal like consistency. Refrigerate it until you are ready to use it.

To fill the tenderloins, place them on a work surface, and spread the filling over them, leaving a 1-inch margin on the edges. Roll the meat from 1 long side like a jelly roll. Tie each roll with kitchen string.

Place the rolls on a rack in a roasting pan, and brush then with the clarified butter. Roast tmen until they become firm to the touch, about 30 minutes.

To make the black-bean sauce, --the oil in a skillet. SautŽ the onion and garlic until the onion is limp, then add the diced red and yellow peppers, and sautŽ until the peppers are tender. Add the black beans and heat the mixture through. Add enough broth or water to yield a consistency you like, Season the sauce with the salt, pepper, sugar, Worchestershire Sauce and hot sauce.

When the tenderloins are done, remove the string, and let them rest about 10 minutes. Then slice them into medallions and serve then on the black-bean sauce.,

Clarified Butter:
Clarified butter can be heated to a higher temperature than regular butter without burning. To clarify a stick (1/2) cup of butter, melt it over low heat in a small, heavy saucepan. Remove the pan from the heat, and allow the melted butter to sit for 5 minutes. Then skim off any white foam that has risen to the top, and discard it. Spoon off the clear liquid, leaving behind the solids on the bottom. Clarified butter will keep for several weeks in the refrigerator.



Serves 4.