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August 30th, 2010

Pork Loin with Fresh Figs and a Plantain Mash (Mofongo), Recipes



I have already written the other day how all my figs were ripening at once.  You can’t keep up with them.  I decided to invent the following recipe.  I thought the pork loins came out great but do not do justice in the picture.  The taste was sweet and tangy at the same time.


Pork Loin with Fresh Figs


1 package pork tenderloins (2 in a package)


2 garlic cloves, pressed

1 tsp. pepper

1 tsp. Mrs. Dash onion and herb

1 tsp. Mrs. Dash Italian Medley

2 tablespoons or a bit more of olive oil

juice of one lime


Prick the pork loins and rub the seasonings all over.  Place in refrigerator at least 1 hour but the longer you let it marinate the better.


Brown pork loins on a skillet on all sides and while doing so then prepare the rest.

7 figs, chopped

10 shallots, chopped

1/4 cup of caper berries, stems off and cut in 1/2

1/4 cup of White Balsamic Fig Infused Vinegar.  I used Alessi and you can get it in the vinegar section of a good supermarket.

1 tablespoon olive oil

1/4 cup of Chutney.  I used Crossed & Blackwell (any chutney)

1/2 teaspoon pepper

salt, optional

1 tblespoon chopped cilantro, optional


Take about 1/4 cup of the chopped figs, the vinegar, oil and chutney and process in the blender.  After blending then set aside.

Line a cookie sheet with heavy foil, enough of it that you will be able to make a canopy over the pork loins.

After browning the pork loins place on the cookie sheet and arrange with the rest of the figs, shallots, caper berries, salt and pepper.  Drizzle some or all of the blended figs/vinegar/chutney and sprinkle with cilantro, if so desired.


Bake at about 45 minutes to 1 hour in a pre-heated 350 degree oven.

Slice thin and make sure you put a couple of spoonfuls of the vegetables and juice on the sliced pork.


Serves 6.

Please note that I really do not use salt in my food so that’s why the Mrs. Dash is mentioned in the recipe.  Fresh herbs and anything else you would like, would do just fine.  I was just experimenting to see how the figs would do with the pork.


I decided that a Plantain Mash (Mofongo) would be good with it.  The problem was that I had never made Mofongo.  I decided to use my mortar and pestle.  I would have to agree that if you do not have one, it would be hard to do in a bowl, not impossible, but hard.

The other problem I encountered with the mofongo recipe was that I thought it was a little dry.  I need to experiment and see what else I can do to make it just right.  Maybe someone from the Dominican Republic will give me a hint.


Plantain Mash (Mofongo)


3 green plantains

1 quart or 4 cups of water

1 tablespoon salt (optional)  I put a tiny bit of salt.

2 large garlic cloves, peeled

1 tablespoon olive oil

1/2 lb. of pork crackling (Are you crazy? I don’t have that here.  I used bacon.)

vegetable oil for frying


Best way to peel the plantains is cut the 2 ends and put in microwave, one at a time for 1 minute.  Cut with knife lenthwise and peel. 


Cut into 1 inch diagonal slices and soak for 15 mintues in salted water.  Drain well.

Heat oil to boiling point and add the plantain slices.  Fry for about 15 minutes or until golden but not browned.  Drain on paper towels and reserve.


In a mortar (or heavy bowl), crush cloves well, add olive oil and mix.  Remove from the mortar or bowl and reserve.

Crush in the mortar part of the fried plantain slices together with part of the bacon.  Add some of the mixture of crushed garlic and olive oil and mix thoroughly.  It is tricky, believe me.

You are supposed to shape into balls.  I just let the shape of the mortar do it and turned it over.  It was good, just a little dry; great taste, though.



Make them your own, that’s the pleasure of cooking!!

My serving of Pork with Fresh Figs and a Plantain Mash (Mofongo)

My serving of Pork with Fresh Figs and a Plantain Mash (Mofongo)


P.S.  “There is no love sincerer than the love of food.”   george bernard shaw

Talk to you later….

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This entry was posted on Monday, August 30th, 2010 at 12:11 pm and is filed under Bethany Beach, Delaware, Delaware Beaches, Delray Beach, Dewey Beach, Fenwick Island, Florida, General, Lewes, Maryland, Milton, Ocean City, Puerto Rico, Recipes, Rehoboth Beach, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

3 Responses to “Pork Loin with Fresh Figs and a Plantain Mash (Mofongo), Recipes”

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