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Belizean Spiced Pork Loin with Plantain Mash
Tender pork loin marinated and roasted with a blend of aromatic Belizean spices, served with a sweet and savory mashed plantain side dish.
🧂 Ingrédients
- 2 lb Pork loin(boneless)
- 1 tsp Allspice berries(crushed)
- 1 tsp Cumin seeds(toasted and ground)
- 1 inch Cinnamon stick(ground)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 4 large Ripe plantains
- 4 tbsp Butter
- 0.25 cup Milk or coconut milk
- 1 tbsp Honey or brown sugar(optional, for sweetness)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C).
💡 Conseils de pro: Ensures even cooking of the pork. - 2
In a small bowl, combine crushed allspice, ground cumin, ground cinnamon, garlic powder, onion powder, salt, and pepper. Mix well.
💡 Conseils de pro: This spice blend is key to the Belizean flavor profile. - 3
Rub the spice mixture all over the pork loin. Drizzle with olive oil.
- 4
Place the pork loin in a roasting pan and roast for 1 hour to 1 hour 15 minutes, or until internal temperature reaches 145°F (63°C).
💡 Conseils de pro: Use a meat thermometer to check for doneness. Let it rest for 10 minutes before slicing. - 5
While the pork is roasting, peel the ripe plantains and cut them into chunks.
- 6
Boil the plantain chunks in water until very tender, about 15-20 minutes.
- 7
Drain the plantains well. Mash them in a bowl with butter, milk (or coconut milk), and honey/brown sugar (if using) until smooth.
💡 Conseils de pro: Add more milk if a creamier mash is desired. - 8
Slice the rested pork loin and serve with the plantain mash.
💡 Conseils de pro
- ✓The ripeness of the plantains is crucial for the sweetness of the mash.
- ✓If you don't have whole spices, use pre-ground versions, but toast cumin seeds if possible for better flavor.
- ✓For a richer flavor, you can marinate the pork for a few hours or overnight.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of nutmeg to the plantain mash.
- Serve with a drizzle of pan juices from the pork.
- Incorporate a tablespoon of chopped fresh thyme into the spice rub.