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Plantain-Stuffed Pork Loin

This delicious Latin-inspired recipe is courtesy of Carmen Gonzalez.

  • Yield: Serves 6
Plantain-Stuffed Pork Loin

Source: The Martha Stewart Show, February Winter 2008


  • 1 1/2 to 2 quarts vegetable oil
  • 2 cups ripe plantains, peeled and deveined, finely chopped
  • 2 cups longaniza, sliced crosswise into 1-inch pieces, then halved lengthwise
  • 2 1/2 pounds pork loin
  • Brine Solution
  • 1/4 cup fresh chopped cilantro
  • 1 cup thinly sliced scallions
  • 2/3 cup Sweet Plantain Mash
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 2 sprigs fresh oregano
  • Sour Orange Gastrique


  1. Place vegetable oil in a small pot and heat over medium-high heat until it reaches 350 degrees. Add chopped plantains and fry until golden brown, about 1 minute. Transfer to a paper-towel-lined plate; set aside.

  2. Heat a medium skillet over medium-high heat. Add longaniza and cook, stirring, until cooked through. Remove from heat and set aside.

  3. Place pork loin on a cutting board. Cut pork loin lengthwise, stopping about 1 inch from the opposite end. Open pork loin like a book and pound using meat mallet until it is 1/3-inch-thick. Transfer pork loin to a baking dish and cover with brine solution. Refrigerate at least 20 minutes or up to 40 minutes.

  4. In a large bowl, combine fried plantains, longaniza, scallions, and cilantro; toss to combine. Add sweet plantain mash and mix thoroughly. Place half of the plantain mixture in the center of a 12-by-12-inch piece of plastic wrap and roll tightly like a cigar; twist ends to enclose.

  5. Remove pork loin from brine and place on a parchment-paper-lined cutting board with the long side of the pork loin facing you. Unroll filling and place on the edge closest to you; roll pork loin away from you, like a jelly roll. Using kitchen twine, tie pork loin in 1 1/2-inch intervals to retain its shape. Wrap tenderloin with plastic wrap and refrigerate for 15 minutes.

  6. Preheat oven to 500 degrees. Coat the bottom of a large ovenproof skillet with olive oil and place over high heat. Unwrap tenderloin and season with salt and pepper. Add to skillet and cook, turning frequently, until well browned, about 5 minutes. Transfer skillet to oven and roast for 45 minutes. Add butter, garlic, and oregano to pork loin and continue to roast, basting occasionally, until a thermometer inserted into pork reads 165 degrees, about 2 minutes more.

  7. Transfer pork loin to a platter and let stand 10 minutes. Remove kitchen twine and cut pork loin crosswise into 1 1/2-inch-thick slices. Serve with and remaining plantain mixture and sour orange gastrique.

Reviews (5)

  • wendymford 23 Aug, 2009

    jk, you could try chorizo

  • larmas 17 Mar, 2008

    Instead of using just plantain like the Sweet Plantain Mash recipe says, my mother created her own mash. She used a ripe plantain and potatoes to make the mashed plantain-potato. After making the mashed plantain-potato, she added bacon to the mash. Then, we continued the rest of the recipe. Also, we did not do the Sour Orange Gastrique. It turned out to be the best dinner of the month (Feb). My mom and I did it for my boyfriend who is half Cuban and half Puerto Rican.

  • crabcake 1 Mar, 2008

    Does anyone know an internet mail-order provider for longaniza. I can't find it in San Diego.

  • jkthomasson 22 Feb, 2008

    What could you substitute for the puerto rico sausage longaniza ?

  • Jaydiaz 20 Feb, 2008

    this recipe looks absolutely delicious and I am incredibly excited to try this for company that is coming from south carolina

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