Baked Mofongo-Stuffed Pork Tenderloin with Garlic Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Pork tenderloin filled with traditional Puerto Rican mofongo made from mashed plantains and garlic, baked to juicy perfection and served with a creamy garlic aioli. This puerto rican-inspired pork ready in about 70 minutes blends butterflied pork tenderloin, minced, divided garlic cloves, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1.5 lbs, butterflied pork tenderloin
• 3 medium, peeled and cut into 1-inch chunks green plantains
• 6 minced, divided garlic cloves
• 3 tbsp divided olive oil
• 1/4 cup pork broth or chicken broth
• 1/2 cup crushed pork rinds (chicharrón)
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper
• 1/3 cup mayonnaise
• 1 tbsp lime juice
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil and add 3 medium peeled and cut green plantains (1-inch chunks). Cook for 15-18 minutes until tender but firm. Drain well.
2. Step 2: In a bowl, mash the cooked plantains with 3 minced garlic cloves, 2 tbsp olive oil, 1/4 cup pork or chicken broth, 1/2 cup crushed pork rinds, 3/4 tsp salt, and 1/2 tsp black pepper until combined but still slightly chunky. Set mofongo filling aside.
3. Step 3: Lay 1.5 lbs butterflied pork tenderloin flat on a cutting board. Season both sides with 3/4 tsp salt, 1/2 tsp black pepper, and 3 minced garlic cloves.
4. Step 4: Spread the mofongo filling evenly over the pork tenderloin, leaving a small border. Carefully roll the tenderloin into a tight log and secure with kitchen twine every 2 inches.
5. Step 5: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork roll on all sides for 2-3 minutes until browned.
6. Step 6: Transfer skillet to the preheated oven and bake for 25-30 minutes, or until internal temperature reaches 145°F. Remove from oven and rest for 10 minutes.
7. Step 7: Meanwhile, whisk together 1/3 cup mayonnaise, 1 tbsp lime juice, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh parsley to make garlic aioli.
8. Step 8: Slice the rested pork tenderloin into 1-inch medallions and serve drizzled with garlic aioli for a rich and comforting Puerto Rican-inspired main dish.