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

The Martha Stewart Show, February Winter 2008, The Martha Stewart Show, The Martha Stewart Show, February Winter 2008


Read the full recipe after the video.

Recipe Summary

Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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)

4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
jk, you could try chorizo
Rating: Unrated
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.
Rating: Unrated
Does anyone know an internet mail-order provider for longaniza. I can't find it in San Diego.
Rating: Unrated
What could you substitute for the puerto rico sausage longaniza ?
Rating: Unrated
this recipe looks absolutely delicious and I am incredibly excited to try this for company that is coming from south carolina