Pork loin with banana puree

A loin of bone with banana puree – a detailed recipe cooking. Time: 2 час. 50 minutes Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 6 thin pork cutlets on bone
• 1/2 tbsp. dry white wine
• 2 tbsp. dark (brown) chicken stock
• 4 minced cloves of garlic
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried oregano leaves
• 1/4 Art. orange juice
• 1/4 Art. lime juice
• 3 tbsp. l olive oil
• 4 tbsp. l diced cold butter
• Plantain puree with chicharone (see recipe below)

Plantain puree with chicharone:

• 4 green plantans
• 30 – 60 g. Chopped or finely chopped chicharone (fried pork skins)
• 2 l water
• Salt
• 1 lime juice
• 6 – 8 tbsp. l olive oil (portioned)
• 1/2 tbsp. cream
• 4 minced cloves of garlic

Recipes with similar ingredients: pork, white wine, Orange juice, lime juice, oregano, garlic, bananas, cream, plantan

Recipe preparation:

1. Put the pork cutlets in a tight plastic bag. In a mortar mash the garlic, salt, pepper and oregano in a paste with the pestle. Transfer to a small bowl and add orange juice, lime juice and white wine. Pour the garlic citrus mixture over the meat and tightly close the package. Turn over several times so that the pork is completely covered with marinade and refrigerate for an hour.
2. Remove the pork cutlets from the refrigerator and leave for 20 minutes., so that they reach room temperature. Pour the marinade into small bowl and save. Remove the meat from the bag and dry with a paper towel. On moderate heat, heat a large pan and pour oil into it. When it warms up, in batches put the patties and brown until brown on both sides and readiness, 2-2.5 minutes. from each side. Put the meat on a large plate and cover while cooking the remaining cutlets.
3. Pour the remaining marinade into the pan and cook until the liquid will not evaporate almost completely. Add chicken stock and bring to a boil again. Cook until the sauce is cooked. so much that it will not drain from the back of the spoon, yet about 8 minutes Add butter and mix. After add oil do not let the sauce boil. Serve pork cutlets on the bone, pouring them with sauce, with mashed plantains with chicharone. Plantain puree with chicharone: In a large saucepan bring to a boil at least 2 liters. salted water.
4. While the water is heating, clean the plantations. The tip of the knife make an incision on the peel along the entire length. Chop the plantations pieces of 5 cm long and peel each of the peel. Completely grease the slices with lime juice and put in a large bowl. When the water boil, put planatans in it, pour in the remaining lime juice and cook until the plantans are very soft, about 25 minutes. Drain the broth. Pour 2 tbsp into a hot pan. l olive oil and put the garlic. Fry, stirring, until aroma, 1-2 min With a potato masher, mash them to the consistency of mashed potatoes with lumps. Add olive oil to taste and, if necessary, warm water so that the mashed potatoes consistency is like potato. Salt to taste. Serve right away, sprinkled with crumbled chicharone or cracklings.