Plump, in-season cherries make a glorious salsa that works wonderfully with spiced pork. If you like, make this an even quicker midweek meal by swapping the loin for some chops.
First, marinate 1 pork tenderloin (trimmed of any excess sinew, then cut in half widthways). In a small bowl, combine 1/2 tsp ground piment, 1 tsp smoked paprika, 1 tsp garlic powder with 1/4 tsp caster sugar and half a teaspoon of salt, rub the mix evenly all over both pieces of pork, then leave to marinate at room temperature for 20 minutes (or in the fridge overnight).
Stone 250g cherries (by putting each cherry on top of an empty wine bottle and then pushing the stone out with a chopstick), roughly chop them and mix with 1/4 tsp caster sugar, 1 tsp whole grain mustard, 1/4 tsp chipotle (or chili) flakes, 1 peeled and finely diced banana shallot 1 finely diced red chili, 2 tbsp lime juice and 10g roughly chopped coriander in a small bowl with an eighth of a teaspoon of salt and set aside.
Heat the oven to 200°C (180°C fan), and put a large, ovenproof frying pan on a high heat. Once it’s hot, pour in 2 tsp sunflower oil, then sear the pork on all sides for four minutes in total. Add 25g unsalted butter to the pan, then baste the pork with the melted butter until it’s foamy and caramelised.
Transfer the pan to the oven for five minutes, turning over the pieces of pork once halfway, then remove, cover with foil and leave to rest for eight to 10 minutes. (If you prefer your meat medium to well done, leave it in the oven for another minute or two).
Cut the pork into ½cm-wide slices, arrange these on a lipped platter, then spoon over the butter from the pan and the cherry salsa
(Here Ottolenghi's original recipe and more)
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