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Source: Chef Joe Pearce
What You’ll Need
1 Prairie Fresh® pork tenderloin (1-1 1/2 pounds)
6 slices Prairie Fresh USA Prime® hickory smoked bacon
4-6 green plantains
5 cloves garlic, peeled
1 tablespoon kosher salt
1/4 cup all-purpose flour
1 tablespoon black pepper
1 teaspoon cayenne pepper
2 teaspoons granulated onion
2 tablespoons jalapeno salt
2 tablespoons brown sugar
1/4 cup thinly sliced scallions
- Preheat oven to 375 degrees F. Place bacon on an oven-safe sheet pan. Rub both sides of the bacon with brown sugar and jalapeno salt. Cook the bacon for 10-12 minutes to desired crispiness.
- While the bacon is cooking, peel and cut the plantains into 1-inch thick rounds and set aside.
- Prepare your pork by cutting the tenderloin into 3/4-inch-thick slices. Once slices are cut, then cube each slice into four sections. Place all pork cubes into a large mixing bowl and add flour, salt, pepper, cayenne, and onion. Mix thoroughly and set aside for 5 minutes.
- Once the bacon is done cooking, remove sheet pan from the oven and remove the bacon from the pan and place bacon on a plate lined with a paper towel. Carefully transfer the bacon grease in the sheet pan to a fry pan. Heat to medium heat, just before the grease starts to smoke.
- Add pork to the bacon grease. Cook pork until all sides are browned and pork is cooked thoroughly to an internal temperature of 145-165 degrees F. Remove pork from oil and set aside to keep warm. Reserve bacon grease.
- In a deep-sided saucepan, fill with about one-half inch vegetable oil. Heat to 350 degrees F and deep fry the plantain until tender but not mushy. Remove plantains from oil and place in a bowl and keep warm.
- With a pestle and mortar or medium-sized bowl, add 1-2 garlic cloves and a teaspoon of salt. Mash into a paste. Add 4-5 pieces of fried plantain and 1 tablespoon of the bacon/pork grease and continue to mash. Once plantains are mashed into large chunks, add the fried pork pieces and mix/mash until all ingredients are evenly distributed. Repeat this process until the plantains and pork are all mixed.
- Shape the mofongo into rounds and place in the center of plate or bowl. Garnish each with 1 slice of the sweet and spicy bacon cut in half and thinly sliced scallions. Serve and enjoy.