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Main dishes

Banana Leaf-Wrapped Pork with Roasted Vegetables

Banana Leaf-Wrapped Pork with Roasted Vegetables recipe
photo by:kraft
25 min
1 hr 30 min
8 servings

What You Need

cup  PLANTERS Dry Roasted Peanuts
 habanero chile, stemmed, seeded
cup  KRAFT Zesty Italian Dressing, divided
cup  fresh cilantro, divided
 chayotes, peeled, cut into 1/2-inch cubes
lb.  sweet potatoes (about 2), peeled, cut into 1/2-inch cubes
small  onion, cut into wedges
 pork tenderloins (2 lb.)
tsp.   coarse ground black pepper
 banana leaves, each cut into 18-inch square, softened

Make It

HEAT oven to 375ºF.

BLEND nuts, chile and 1/2 cup each dressing and cilantro in blender until smooth. Toss vegetables with remaining dressing; spread onto foil-covered rimmed baking sheet. Chop remaining cilantro; set aside.

SPRINKLE meat with black pepper; cook in large skillet sprayed with cooking spray on high heat 5 min. or until evenly browned, turning occasionally. Place each tenderloin on center of 1 banana leaf; brush meat evenly with half the nut mixture. Bring opposite sides of leaves together at top of each tenderloin to enclose meat, overlapping edges; tuck remaining sides of leaves under meat. Place over vegetables.

BAKE 45 min. or until meat is done (145ºF); remove meat from oven. Continue baking vegetables 15 to 20 min. or until tender. Transfer vegetables to plate; cover to keep warm.

POUR meat drippings into saucepan. Add remaining nut mixture; mix well. Cook and stir on medium heat 3 min. or until heated through. Sprinkle reserved cilantro over meat and vegetables. Serve topped with sauce.

Kraft Kitchens Tips

How to Soften Banana Leaves
Holding 1 of the banana leaves with tongs, quickly pass leaf over gas burner on medium heat several times until pliable. (Do not overheat the leaf or it will become brittle.)
Special Extra
Garnish with extra chopped peanuts and thinly sliced habanero chiles just before serving.
The banana leaves might need to be cut into smaller, or larger, pieces depending on the size of the meat used. Measure meat, then cut the leaves so they are large enough to completely enclose the meat. If the banana leaves are too small, you can use additional leaves to make a piece large enough to wrap each tenderloin, overlapping sides of leaves as necessary to form the desired-size piece.

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