Pork Tenderloin with Sweet Plantain Puree and Pigeon Pea Stew

Mouth-watering marinated pork, creamy plantain mash and a traditional Caribbean stew combine to make great eating from Carmen Gonzalez
Pork Tenderloin with Sweet Plantain Puree and Pigeon Pea Stew
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 25 minutes
  • Prep Time: plus at least 48 hrs marinating time
  • Effort: medium


For the marinade

  • 235 ml extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1 small bunches rosemary, chopped
  • black pepper
  • 1.5 kg pork tenderloin

For the pigeon pea stew

  • 60 ml extra virgin olive oil
  • 1 onion, finely chopped
  • 115 g pork tenderloin, diced
  • 285 g pigeon peas
  • 1 red pepper, finely chopped
  • 3 cloves garlic, chopped
  • 1 bunches coriander, chopped
  • 1 grilled tomato, peeled and chopped
  • 1 bay leaf
  • 1.4 litres chicken stock

For the sweet plantain mash

  • 4 plantains
  • 110 g butter, diced
  • 60 ml double cream, warmed
  • freshsprig rosemary, to serve

Tips and Suggestions

Pigeon Peas (also called Gandules) are available from stores specialising in Caribbean groceries.


1. Combine 200ml of the olive oil and all the remaining ingredients for the marinade together in a bowl. Rub all over the pork and leave to marinate in the fridge for at least 48 hours before cooking.

2. For the pigeon pea stew, heat the oil in a large casserole and fry the onions and pork for 5 minutes or so, until the onions are soft and the pork is golden.

3. Stir in the remaining ingredients and simmer for 45-50 minutes, until the pork is tender and the pigeon peas are soft.

4. Meanwhile, peel the plantains and cut them in half lengthwise. Remove the central vein and cut them into 10cm pieces.

5. Bring a large saucepan of salted water to the boil and add them to the pan. Cook for 10 minutes or so, until soft. Drain and mash.

6. Stir in the butter and cream. Season and set aside.

7. To cook the pork, preheat the oven to 200C/gas 6. Heat the remaining olive oil in a frying pan and fry the pork on all sides until golden.

8. Transfer to the oven and roast for about 8 minutes, until cooked through. Remove from the oven and leave to rest for 3 minutes before cutting into diagonal slices.

9. Serve the pigeon pea stew in large pasta or soup bowls. Place a generous spoonful of plantain mash in the center and fan the pork tenderloin out over the top.

10. Garnish with a sprig of rosemary and serve.

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