MY PORK TENDERLOIN CHUNKS, MOFONGO (PLANTAIN) and LENTIL ASOPAO

I tell you this, the Goya Green Plantain Pieces are a hit in my home. Why? I don’t have to peel and fry the plantain when I am in a hurry and I can make mofongo in no time as well. You can find it at Spanish and Asian markets and maybe at Walmart. So easy to make and hey, so that you know, I don’t get any money from Goya or anyone, smile. Today I used it to thicken my lentils even more. So creamy!
 
Category:  Entrée 
Approx. Prep and Cook Time:  40 minutes includes softening of the lentils
Approximate Cost:    $7.59 or $1.90 per serving
Difficulty Level:  Easy or $1.90 per serving
Allergens, Other:  Gluten Free    
Servings: 4
 
Ingredients
2 ½ c. soft lentils (read the bag instructions in the bag) ($1.25)
½ lb. pork tenderloin cut in small (1/2 inch) cubes ($2.49)
2 tbsp. Angie’s basting oil (.40)
1 tbsp. Angie’s dry seasoning (.35)
1 tsp. curry powder (.15)
1 tsp. turmeric (.15)
2 frozen sofrito-molido cube (.35)
2 celery ribs chopped (.15)
2 rainbow carrots, sliced (.25)
1 Goya chicken seasoning envelope dissolved in 2 c. of lentils’ water (.20)
1 Sazón seasoning envelope (.20)
1 tbsp. Paprika (.20)
1 c. Goya Green Plantain Pieces to thicken the sauce (.60)
1 tbsp. Goya Salad Olives (.25)
2 c. pumpkin cut in 1” cubes and cooked until tender (.60)
Directions

• Soften the lentils according to the bag directions. Sort and rinse the lentils well. Add 3 c. of water and bring to a boil, discard that water, add new water to the lentils and bring to a second boil. Reduce the heat to low and then simmer for about 10 minutes. Set aside.
• To prepare the country style pork ribs, clean the fat, cut in small (1/2 inch) cubes, season with Angie’s basting oil and dry seasonings.
• Clean and chop all the veggies.
• Brown together the chopped veggies in 1 tbsp. of my basting oil.
• Add the pork to sauté with the veggies in its marinate until almost done but still pink.
• Now add the softened lentils and the liquid where you soften them, about 2 cups, turmeric, curry, frozen sofrito-molido cube, Goya chicken seasoning envelope, Sazon, Paprika and Goya Salad Olives and the Green Plantain Pieces to thicken the sauce. Stir to bring all these ingredients together.
• Simmer for about 5 to 10 minutes, done!
• I also made some pumpkin chunks. I cleaned, cubed and boil the pumpkin pieces until tender.  Then drizzle olive oil all over.

 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
 
Note: Though the Kale is always awesome, I decided not to add a chopped cup at the end to keep the plantain flavor intense.