Cuban Spiced Medallions of Pork with Fried Plantains, Rhubarb Chipotle and Chili Chutney

If you think the name is a mouthful wait until you taste it!


  • for the pork and spice marinade:
  • 1 kg pork tenderloin cut into 12-3oz portions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cracked black pepper
  • 2 cloves of garlic (minced finely)
  • 1/4 teaspoon dried oregano
  • 1/4 orange (juice)
  • 1/2 lemon (juice)
  • 1/2 lime (juice)
  • 1 tblsp olive oil
  • for the chutney:
  • 1 lb rhubarb
  • 5 oz cooking apples (diced)
  • 2.50 oz onions diced
  • 2.50 oz golden sultanas
  • 5 oz brown sugar
  • 5 floz balsamic vinegar
  • 0.50 tsp salt
  • 0.50 tsp chipotle chilli powder
  • for the plantains:
  • 2 medium ripe plantains (peeled)
  • 1/2 cup neutral oil (rapeseed or canola)
  • salt and pepper to taste


  1. The Pork and Spice Marinade:
  2. Combine all of the spices and liquid ingredients in a bowl and mix to form a paste.
  3. In a large resealable bag, add the paste and the pork and marinate no more than six hours. This is important as the acid in the fruit may cook the pork fully.
  4. Heat a grill pan or sauté pan to medium to high heat. Add oil and cook for six minutes on each side. Do not over cook.
  5. When cooked through take pork out of the pan and let rest for five minutes before serving.
  6. The Chutney:
  7. Wash rhubarb and cut it up into small pieces.
  8. Peel and chop the apples and onions.
  9. Put all the ingredients into a stainless steel saucepan and heat carefully until boiling, stirring until the sugar has dissolved.
  10. Simmer for at least 45 minutes, stirring occasionally.
  11. When mixture is thick take off heat.
  12. This mixture can then be jarred and stored in a cool, dark place.
  13. The Plantains:
  14. Slice plantains on a bias into ¼ inch slices.
  15. Heat a frying pan on medium heat and add oil.
  16. Place the plantains carefully in the pan and pan fry on each side for 3 minutes or until brown but still al dente.
  17. Take off and drain on paper towels.
  18. Assemble three slices of plantains on a plate top with a slice of pork each and finish with topping each with a spoonful of chutney.


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