Belizean Roasted Pork Tenderloin Meal

Belizean Roasted Pork Tenderloin is amazing by itself. However, it is even better when served as it is traditionally in Belize, as the main meat entree in a three course full meal. The sides are Mediterranean Potatoes and Vegetables and Belizean Style Stewed Tomatoes. So, on this page you get a three-for-one special, with all three recipes. Together, this combines into a Belizean feast to remember, trust me.

Belizean Roasted Pork Tenderloin Meal Recipe-

Ingredients:

For the Pork Tenderloin-

4 lb. pork tenderloin
4 large cloves garlic
1 tsp. dried thyme leaves
8 oz. cheese (Mozzarella or Swiss, are my favorites)
12 fresh Chaya leaves (a must-have ingredient for the truly authentic Belizean version. You could substitute spinach, however)
1/4 cup premium quality, aged dark rum
salt and pepper, to taste
some kitchen twine
olive oil

For the Mediterranean Potatoes and Vegetables-

4 large potatoes
1 zucchini
1 small white or yellow onion
4 large cloves garlic
10 to 12 black olives
1 cup chopped fresh basil leaves
1/2 cup fresh oregano leaves
3 tbsp. olive oil
salt and pepper, to taste

For the Belizean Stewed Tomatoes-

8 large whole fresh tomatoes
1 medium sized white or yellow onion, peeled and diced
4 large cloves garlic, peeled and rough chopped
1 cup chopped fresh basil leaves
1/2 cup fresh oregano leaves
2 tbsp. balsamic vinegar
2 tbsp. olive oil
salt and pepper, to taste
plantain chips, for serving

Directions:

For the Pork Tenderloin-

Flatten the pork tenderloin out, and season it both sides with salt and pepper.
Place the meat in a Ziploc bag, pour the rum into the bag, then seal the bag and toss and turn the meat to coat it evenly with the rum. Allow to marinate for at least 2 hours.
About one half hour before you are ready to begin cooking, preheat your oven to 350 degrees Fahrenheit.
Grate the cheese.
Roll the marinated tenderloin out flat again, and place a layer of the shredded cheese, topped with the chaya leaves on top of the meat.
Pull the sides of the meat together, rolling the meat back into a long tube with the cheese and chaya in the middle.
Tie and secure the meat roll, using the kitchen twine.
In a suitably sized skillet, over medium high flame, heat 2 tablespoons of olive oil. Fry the meat, turning now and then, until a nice, rich golden brown all over.
Put the meat in the oven and bake for 15 minutes.
Remove tenderloin from oven and allow to stand and “set up” for at least 10 minutes before serving.
When you are ready to serve, your Belizean Roasted Pork Tenderloin, remove the twine and slice off servings in desired thicknessess.

For the Mediterranean Potatoes and Vegetables-

Wash the potatoes and then chop them into bite-sized cubes.
Boil the cubes in a pot of salted water for 5 minutes.
Peel the onion, chop in in half, then slice the halves. Chop the zucchini into bite sized rounds.
Peel the garlic cloves and rough chop them.
Heat some olive oil in a large skillet over medium high flame.
Add in the potatoes and fry, turning now and then, until golden brown all over.
Next, add and stir in the garlic, onions and zucchini and stir fry for 4 to 5 more minutes.
Now, add and stir in the chopped basil and oregano, as well as the black olives.
Season with salt and pepper, to taste.

For the Belizean Stewed Tomatoes-

Cut the tough white core out of the of the tomatoes; slice an “X” across the bottom center of the tomatoes.
Blanch the tomatoes in vigorously boiling water for just 10 to 15 seconds.
Drop the tomatoes in a bowl of ice water; remove, and easily peel of the skins.
Rough chop the cooked tomato flesh.
Heat the olive oil in a skillet over medium high flame.
Fry the garlic and onions, stirring, until fragrant and the onions are transluscent.
Lastly, add the chopped cooked tomatoes and balsamic vinegar, and lower the heat to medium low. Season with salt and pepper, and gently cook for 5 minutes more.
Your Belizean Stewed Tomatoes will taste great with some plantain chips as accompaniment.

Serve your Belizean Roasted Pork Tenderloin meal while every thing is still nice and hot.

Note: For more great recipes from Belize, click here.