Roasted Pork Tenderloin
Roasted Pork Tenderloin stuffed with Chaya and White Cheese, Mediterranean Potatoes & Vegetables, Stewed Tomatoes
INGREDIENTS
- Pork tenderloin
- Pork tenderloin 4 lbs
- Fresh garlic 2 cloves
- Thyme leaves 1 teaspoon
- Dark rum 2 oz
- Salt & pepper to taste
- White cheese 8 slices
- Chaya leafs 12 leafs
- Butcher rope
- Mediterranean potatoes and vegetables
- Potatoes 4 pieces
- Zucchini 1
- Onions 1/2 onion
- Garlic 2 cloves
- Black olives 10 piece
- olive oil 3 table spoon
- basil 4 leafs
- oreganon 4 leafs
- Salt & pepper to taste
- Stewed tomatoes
- Olive oil 2 table spoon
- Tomatoes 8 piece
- Garlic 2 cloves
- Onions diced 1/2
- Fresh basil 20 leaves
- Fresh oregano 5 leaves
- Balsamic vinager 2 spoon
- Salt & pepper to taste
- Plantain chips
- Green plantain 2 pieces
- Salt to taste
PREPARATION
Pork Tenderloin
Flatten the pork tenderloin between 2 plastic sheets
Season it with salt & black pepper and marinate with the rum
Shred the cheese
Put a layer of the shredded cheese topped with the chaya leafs on top of the flattened meat and roll all togehter
Tight the meat using the butcher rope
Heat some olive oil in s skillet and roast the meat golden brown
Put the meat in a medium hot oven for 10/15 minutes
Take the rope of and slice the roast
Mediterranean Potatoes and Vegetables
Wash the potatoes and cut them in cubes
Boil them in salted water for 5 minutes
Slice the onions and zucchini
Chop the garlic
Heat some olive oil in a skillet
Add the potatoes and roast golden brown
Add the garlic, onions and zucchini and stir fry for 5 more minutes
Add the olives and the chopped basil and oreganon
Salt & pepper to taste.
Stewed Tomatoes
Take the heart of the tomato and make a cross on the other side with a sharp knife
Hang the tomatoes for 10 seconds in boiling water
Cool them in ice water and peel of the skin.
Dice the tomatoes roughly
Dice the onions
Chop the basil and oregano
Heat some olive oil in a skillet
Brown the garlic and onions
Add the tomatoes and balsamic vinegar and stew for 5 minutes
Alice Tzib, Hostess Extraordinaire
We have been in heaven here. We have been many places but truly, we can finally say without a doubt, which is our favorite, its Chaa Creek. We will never stop telling the world about it. Thanks so much for all the years and energy you have taken to make it exist. In our life we may never find anything that compares. 
