Two of my favorite things combined into one dish: my Crockpot and plantains. My recipe was inspired by PaleOMG’s Easy Shredded Pork over Caramelized Plantain Mash. This is how I love to cook: find a recipe and improve upon it to suit my taste. I encourage you to do the same. Use my recipe as a guide and change it up to your liking.

Crockpot Pork Tenderloin Over Smashed Plantains | Easily Paleo

Crockpot Pork Tenderloin Over Smashed Plantains | Easily Paleo

Pork Loin Ingredients:

Directions:

  1. Pour chicken broth in the bottom of the Crockpot.
  2. Place the tenderloin in the Crockpot.
  3. Cover tenderloin with spices and then onions.
  4. Cook on low for approximately 4 to 5 hours and and on high for appoximately 3 to 4 hours.
  5. When tenderloin is cooked, shred with two forks.
  6. Let cool and serve over smashed plantains.

Smashed Plantain Ingredients:

Directions:

  1. Peel the plantains and cut into approximately 1 inch pieces.
  2. Turn the stove to medium-low to low, and melt the butter or ghee in a skillet.
  3. In batches, lightly brown both sides of the plantains. Cooking times will vary depending upon the temperature of your stove. Watch the plantains closely as they will burn very quickly.
  4. Once the plantains are lightly browned, remove them from the skillet and place them in a bowl.
  5. Continue to lightly brown the remaining plantains in batches, adding more butter or ghee to the pan if needed.
  6. Use a wire masher to mash the plantains.
  7. Add butter and milk/coconut milk until the desired consistency is achieved. Add more butter and milk if you prefer a thinner mash.
  8. Serve with pork tenderloin or make just as a side dish.

 

Note: To peel the plantains, cut off both ends and split the plantain peel down the center. A ripe plantain’s peel will come off similar to a banana. An unripe (green) plantain will take more work. You might have to take a paring knife and cut the peel from the flesh. Yes, it is a nuisance, but do not let a little work stop you!

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