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Roasted Pork Loin with Fried Plantains

A close relative of the banana, the plantain is starchier and less sweet. It is always cooked before eating as raw plantains are high in mouth-puckering tannin. When selecting fruit for frying, choose firm green plantains, with yellow-green skin, or semiripe plantains, with black-spotted yellow skins.

Ingredients:

  • 1 boneless pork loin, about 3 lb., tied
  • 1 1⁄2 tsp. salt, plus more, to taste
  • 2 Tbs. Oaxacan grilling paste
  • 2 yellow onions, sliced 1⁄4 inch thick
  • 1⁄3 cup Oaxacan grilling drizzle
  • 4 cups canola oil
  • 2 plantains, peeled and cut into 1⁄4-inch rounds
     using a mandoline

Directions:

Rub the pork with the 1 1/2 tsp. salt and the grilling paste. Place in a large sealable plastic bag and refrigerate for at least 1 hour or up to overnight.

Let the pork stand at room temperature for 1 hour. Preheat an oven to 475°F.

In a bowl, combine the onions and 1 Tbs. of the grilling drizzle and stir to combine. Transfer the onions to a small roasting pan. Put the pork on top of the onions and roast for 20 minutes. Reduce the heat to 375°F and continue roasting until an instant-read thermometer inserted into the center of the meat registers 140°F, about 30 minutes more. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.

Meanwhile, in a deep sauté pan over medium-high heat, heat the oil to 350°F on a deep-frying thermometer. Carefully place the plantains in the oil and fry until just starting to turn golden, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate. Using the back of a chef's knife or a meat pounder, gently press the plantains into flat rounds.

Return the plantains to 350°F oil and fry until light golden and crisp, about 1 minute. Transfer to a paper towel-lined plate and season with salt.

Cut the pork into 1/2-inch slices and sprinkle with the remaining grilling drizzle. Serve with the plantains and onions. Serves 6.
Williams-Sonoma Kitchen.