Plantain-Stuffed Pork Loin

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.