Pork, Shrimp and Vegetables

Name: Pork, Shrimp and Vegetables
Ingredients: 4 tablespoons of butter; 2 tablespoons of canola oil; 3 large, ripe plantains, peeled and sliced lengthwise on the diagonal into ¼-inch thick spears; 2 pounds of pork tenderloin, sliced into fillets ¾-inch thick and each pounded briefly to slightly flatten; 12 spears of asparagus (each about 5 inches in length); 12 spears of asparagus (each about 5 inches in length); 6 large broccoli flowerets; 1 pound of extra-large (16–20 count per pound) raw shrimp, shelled and deveined; 1 whole orange, sliced into ¼-inch thick disks, seeds removed; 18 (approximately) basil leaves to garnish

Preparation info

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Ingredients

4 tablespoons of butter
2 tablespoons of canola oil
3 large,

Main course
Gluten-free

Method

Turn on your oven to its lowest setting.
Place 1 tablespoon of the butter and 2 teaspoons of canola oil in a large frying pan. Set the pan over medium-high heat and let t