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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.)
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.
This low-calorie main dish is an excellent source of vitamin A, thanks to the sweet potato.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.