Marinating the pork in citrus juices gives it a flavor that is perfectly complemented by the slightly spicy sauce. If you cannot find plantains, use ripe bananas.
Ingredients
1/2 cup orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon grated orange peel
1 tablespoon minced garlic
2 bay leaves
4 12-ounce pork tenderloins
2 tablespoons olive oil
1 cup chopped red bell pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 15- to 16-ounce can black beans, rinsed, drained
1 cup canned low-salt chicken broth
1 tablespoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)
2 large ripe plantains (Plantains are a starchy variety of banana available at Latin American markets and some supermarkets. When ripe, the skin turns dark and the fruit becomes soft.)
3 tablespoons chopped fresh cilantro
Directions
Combine first 8 ingredients in 13x9x2-inch baking dish. Add pork loins, turning to coat. Cover and refrigerate overnight, turning occasionally.
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add pepper, onion and garlic; sauté until onion is tender and golden, about 7 minutes. Add beans and broth. Simmer until slightly thickened, stirring often, about 8 minutes. Stir in Worcestershire sauce and hot pepper sauce. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Preheat oven to 400°F. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown on all sides, about 10 minutes per batch. Transfer to heavy large baking sheet with rim.
Roast pork 10 minutes. Arrange plantain slices around pork on baking sheet. Bake until thermometer inserted into thickest part of pork registers 160°F and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
Arrange plantains in center of platter. Cut pork into 1-inch-thick slices. Arrange pork around plantains. Rewarm sauce. Stir in cilantro. Spoon sauce around edge of platter and serve.
