Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 450 grams of pork tenderloin into 1-inch thick medallions and season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Blend 2 rocoto peppers (stemmed and deseeded), 1 medium red onion, 3 garlic cloves, 1 tablespoon of Aji Amarillo paste, 2 tablespoons of lime juice, 1 teaspoon of smoked paprika, 0.5 teaspoon of cumin, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 teaspoon of sugar until smooth to create the rocoto sauce.

3. 3

   Marinate the seasoned pork medallions in half of the prepared rocoto sauce for at least 15 minutes, reserving the other half for serving.

4. 4

   Peel 3 large green plantains and carefully slice them into very thin, about 1/8-inch thick, rounds.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then flash-fry the plantain slices in batches until golden brown and crispy, about 2 minutes per side, removing them to a paper towel-lined plate.

6. 6

   In the same skillet, add 2 tablespoons of olive oil and sear the marinated pork medallions over medium-high heat for 3-4 minutes per side until cooked through and slightly caramelized.

7. 7

   Serve the cooked pork medallions immediately, garnished with 0.25 cup of fresh cilantro and accompanied by the crispy flash-fried plantains and the remaining rocoto sauce on the side.