Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 cup of drained sauerkraut, 1/4 cup of finely chopped red onion, 2 tablespoons of fresh chopped dill, 1 tablespoon of apple cider vinegar, and 1 teaspoon of sugar in a medium bowl; mix well and set aside to allow flavors to meld.

2. 2

   Peel 2 ripe plantains and slice them lengthwise into 1/2-inch thick pieces, then season evenly with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika.

3. 3

   Slice 300 grams of smoked pork tenderloin into 1/2-inch thick medallions, or use equivalent kielbasa slices.

4. 4

   Preheat a grill or grill pan to medium-high heat, then brush the grill grates with 1 tablespoon of olive oil to prevent sticking.

5. 5

   Place the seasoned plantain slices onto the preheated grill and cook for 3-4 minutes per side until grill marks appear and the plantains are tender and slightly caramelized.

6. 6

   Add the sliced smoked pork tenderloin to the grill alongside the plantains, cooking for 2-3 minutes per side until heated through and lightly seared.

7. 7

   Arrange the grilled plantain slices on serving plates and top each serving with the warm, grilled smoked pork.

8. 8

   Generously spoon the prepared sauerkraut and dill relish over the pork and plantains before serving immediately.