Cuban Burrito Bowl

While doing research at Indiana University's Lilly Library in Bloomington, I had a delicious lunch at Laughing Planet Cafe.  I was delighted to see a Cuban Burrito on the menu and promptly ordered it in a bowl.  When I returned to Virginia, I decided to make my own version.

The Laughing Planet Cafe uses pulled pork in their burrito bowl, but I decided to take advantage of the pork loins at Charlottesville's recently opened Trader Joe's (finally).  I glazed it with a paprika and curry powder blend.  Combined with a kiwi and mango fruit salsa, along with roasted plantains and sweet potatoes, this burrito bowl was a huge hit.

The song choice is going to be an obvious one, I'm warning you.  Here's the Flying Burrito Bros.' "Hot Burrito #1"(I know you'll love Gram Parsons).

Ingredients:
--1 boneless, center-cut pork loin
--1 tbsp. olive oil
--1 tbsp. paprika
--1 tbsp. curry powder
--1/2 tsp. salt
--1 ripe mango, chopped
--3 ripe kiwis, chopped
--1/2 a small jalapeno, chopped very finely
--1 c. cooked black beans (you can use canned)
--2 very ripe plantains, sliced
--2 sweet potatoes, skinned and chopped
--2 c. brown rice, cooked
--1/2 c. sour cream (for topping)

In a cast iron pan, heat olive oil over medium heat.  Rub the pork loin in the paprika and curry powder.  Over medium heat, sear each side of the pork loin until a bit browned (about 4-5 minutes each side).  Transfer to oven at 375 degrees F and roast for 35 minutes, or until a thermometer reads 145 degrees F.  Remove from oven and cover with foil.  Leave the oven on for the plantains and sweet potatoes, and allow the pork to sit for 10 minutes, covered with foil, before slicing.

After 10 minutes, slice and chop the pork for the burrito bowl.

On a parchment-line baking sheet, roast the sliced plantains and sweet potatoes at 375 degrees F for approx. 20 minutes, or until soft.  Remove from oven and allow to cool.

Meanwhile, in a small bowl, combine the mango, kiwi, salt, and jalapeno.  Mix and set aside.

Arrange each burrito bowl individually: add rice and sliced/chopped pork loin, then top with black beans, plantains and sweet potatoes, and finally with the fruit salsa and sour cream.  After serving, mix up and eat!