Make this party-perfect pork for serving during game breaks. It will be a welcome slice of hearty meat-and-side-dish in-one. Select plantains that are yellow, just starting to turn black, which are sweet but not overly so. As for butterflying the loin, you could ask a butcher, or give it a shot yourself. You will need a very sharp long knife. Watch this video by Chef John on the FOOD WISHES channel, on YouTube and you may become hypnotized by the chef’s very pleasant, amusing and informative voice as he explains the steps.
MAKES ABOUT 12-15 SLICES
PREPARE THE STUFFING
1/2 TB vegetable oil
4 yellow plantains, peeled, cut into ½ inch slices
salt, to taste
1 1/2 tsp powdered sugar
Heat oil over medium heat. Add the plantains. Sprinkle salt. Brown both sides, about 3 min each. Move to dish. Sprinkle with sugar and a little more salt.
PREHEAT OVEN 375ºF … STUFF THE PORK
5 LB pork loin, butterflied
1 small red onion, cut into thin rings
fresh parsley, minced
1 tsp honey
Season the meat with salt, pepper, and chili powder.
Line the plantains in rows, leaving about an inch on the left, bottom and top. Leave about 2 inches clear on the right so when you roll the pork it will seal at that end. Toss onion rings, parsley, and honey over the stuffing. Roll pork. Tie with string every 1 1/2 inches or so.
ROAST THE PORK
1 large white onion, cut into 1/2-inch thick rings
Sweet Hot Sauce
parsley leaves for garnish
Place intact onion rings at the bottom of a roasting pan with some water. Place stuffed pork on top. Move to oven, middle rack. Cook for about 1 hr (internal temperature should be 135ºF).
Move roast to a cutting board, top with an aluminum foil tent. After 15 min, cut strings with scissors, slice into 3/4-inch slices. Line slices on a plate, drizzle pan drippings, top with Sweet Hot Sauce, garnish with parsley leaves. Serve with a small bowl of Sweet Hot Sauce and another bowl with the onions from the bottom of the pan.
See more tips for creating a five-star menu for watching the game in 18 Classy Sports