Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Banana Leaf-Wrapped Pork with Roasted Vegetables
Recipe Image

Banana Leaf-Wrapped Pork with Roasted Vegetables

1 Hr(s) 30 Min(s)
25 Min(s) Prep
1 Hr(s) 5 Min(s) Cook
Healthy Living
Pork tenderloins live up to their tender name when they're wrapped in banana leaves and roasted on a bed of vegetables.
What You Need
Select All
8 servings
Original recipe yields 8 servings
1/2 cup PLANTERS Dry Roasted Peanuts
1 habanero chile, stemmed, seeded
3/4 cup KRAFT Zesty Italian Dressing, divided
2/3 cup fresh cilantro, divided
2 chayote s, peeled, cut into 1/2-inch cubes
1 lb. sweet potatoes (about 2), peeled, cut into 1/2-inch cubes
1 small onion, cut into wedges
2 pork tenderloin s (2 lb.)
2 tsp. coarse ground black pepper
2 banana leaves, each cut into 18-inch square, softened
Add To Shopping List
Let's Make It
1
Heat oven to 375ºF.
2
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.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
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.)
Tip 2
Special Extra
Garnish with extra chopped peanuts and thinly sliced habanero chiles just before serving.
Tip 3
Note
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.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 360mg
16%
Total Carbohydrates 18g
7%
Dietary Fibers 4g
14%
Sugars 7g
14%
Protein 26g
52%
Vitamin A
160%
Vitamin C
15%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews