Full Belizean Pork Tenderloin Meal

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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 full, satisfying Belizean meal to remember, trust me.

Belizean Roasted Pork Tenderloin

Full Belizean 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-
  1. Flatten the pork tenderloin out, and season it both sides with salt and pepper.
  2. 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.
  3. About one half hour before you are ready to begin cooking, preheat your oven to 350 degrees Fahrenheit.
  4. Grate the cheese.
  5. 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.
  6. Pull the sides of the meat together, rolling the meat back into a long tube with the cheese and chaya in the middle.
  7. Tie and secure the meat roll, using the kitchen twine.
  8. 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.
  9. Put the meat in the oven and bake for 15 minutes.
  10. Remove tenderloin from oven and allow to stand and “set up” for at least 10 minutes before serving.
  11. 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-
  1. Wash the potatoes and then chop them into bite-sized cubes.
  2. Boil the cubes in a pot of salted water for 5 minutes.
  3. Peel the onion, chop in in half, then slice the halves. Chop the zucchini into bite sized rounds.
  4. Peel the garlic cloves and rough chop them.
  5. Heat some olive oil in a large skillet over medium high flame.
  6. Add in the potatoes and fry, turning now and then, until golden brown all over.
  7. Next, add and stir in the garlic, onions and zucchini and stir fry for 4 to 5 more minutes.
  8. Now, add and stir in the chopped basil and oregano, as well as the black olives.
  9. Season with salt and pepper, to taste.
For the Belizean Stewed Tomatoes-
  1. Cut the tough white core out of the  of the tomatoes; slice an “X” across the bottom center of the tomatoes.
  2. Blanch the tomatoes in vigorously boiling water for just 10 to 15 seconds.
  3. Drop the tomatoes in a bowl of ice water; remove, and easily peel of the skins.
  4. Rough chop the cooked tomato flesh.
  5. Heat the olive oil in a skillet over medium high flame.
  6. Fry the garlic and onions, stirring, until fragrant and the onions are transluscent.
  7. 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.
  8. 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.


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8 thoughts on “Full Belizean Pork Tenderloin Meal

  1. Wow, now that is one hearty meal! Looks like a lot of work but well worth the effort, huh?

  2. I’m a big fan of Central American foods, and this full course Belizean meal is right up my alley. Got some friends coming over this weekend, and they usually expect the unexpected from this home chef enthusiast, lol. This should do just the trick!

  3. I love the sound of this pork tenderloin, and definitely will use the authentic “chaya” – thanks for that link, Marv. The whole meal looks good, so why not whip up all three recipes, eh?

    • Margo you are welcome for the link – I try to make those sometimes hard to find locally ingredients available so valued readers like yourself can experience the true, authentic ethnic food experience. And heck yeah – make all three dishes up, and get the full experience!

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