Cuisine and the American Man
This crowd pleaser is easy to prepare, and you will be a star when you serve it. I’ve made variations of this recipe on the grill and in the oven, and the results have been spectacular with both. On the grill I recommend a marinade to prevent over drying (see my Mayan Style Bitter Orange Marinade), but for roasting in the oven you can use a dry rub. The dry rub is what we’ll explore here. If you don’t have a banana tree in your back yard, you can generally find banana leaves at Asian grocery stores. They can be frozen as well.
2 - 3 lb pork loin
2 very ripe bananas (soft with brown peels)
10 slices of pepperoni
1 cup dry rub (garlic powder, onion powder, sea salt, ground black pepper, pinch of rosemary, tarragon and oregano, in a mixture to suit your taste)
Rub the dry rub well into the meat, covering all sides and both ends, and let that sit overnight so the flavors can be absorbed. Don’t trim any fat from the loin. Spread the banana leaf on a flat surface, and place the loin in the center. Cut a small section from each end of the leaf to use as an end wrap. Place half of the pepperoni on each side of the loin, pressing the slices firmly down onto the meat. Then carefully peel the ripe bananas and cut them in half longwise. Place two banana halves on each side of the meat, ensuring the banana stays on the loin. Then carefully roll the meat in the leaf, using the cut portions as the end caps, much like you were rolling a cigar. Carefully place the wrapped leaf on a flat tray and roast in the over for about an hour and a half at 350 degrees. Naturally a larger loin will take longer; small ones less.
Serve the entire leaf on a large platter, and slice the top open and spread the leaf to carve. The banana will have cooked to oblivion, leaving just banana oil to create a sensational aroma. The pepperoni will give the taste a little unexpected punch, and the overall wow factor is high! The presentation is dynamic, and the roast will be delightful, moist and very tasty.