Baked Mofongo-Stuffed Pork Tenderloin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin filled with savory, garlicky mofongo made from fried plantains and chicharrón for a fusion of flavor and texture. This caribbean-inspired pork ready in about 55 minutes pairs trimmed pork tenderloin, minced garlic cloves, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Caribbean cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 sliced green plantains and fry for 3-4 minutes per side until golden and tender. Drain on paper towels.
  2. Step 2: In a mortar and pestle or food processor, mash the fried plantains with 5 minced garlic cloves, 1/4 cup crushed chicharrón, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/4 cup chicken broth gradually to moisten until the mofongo mixture is slightly sticky but holds shape.
  3. Step 3: Butterfly the 1.5 lb pork tenderloin by slicing it lengthwise without cutting through, then open it like a book. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Spread the mofongo mixture evenly over the inside of the pork tenderloin. Roll it tightly and secure with kitchen twine at 1-inch intervals.
  5. Step 5: Heat remaining 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork roll for 2-3 minutes per side until browned. Transfer the skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 145°F.
  6. Step 6: Remove from oven, let rest for 5 minutes, then slice into medallions. Garnish with 2 tbsp chopped fresh parsley and serve.

Frequently asked questions

How long does Baked Mofongo-Stuffed Pork Tenderloin take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mofongo-Stuffed Pork Tenderloin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed pork tenderloin from drying out.

Can I substitute ingredients in Baked Mofongo-Stuffed Pork Tenderloin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mofongo-Stuffed Pork Tenderloin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Mofongo-Stuffed Pork Tenderloin?

Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes