Recipe Details
Title Pork Tenderloin with Caramelised Garlic and Orange Salsa
Author Ottolenghi
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 258.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oranges1 Medium
Mint, dried2 Tablespoon
Oil, olive3 Tablespoon
Pork, fillet, raw850 Gram
Garlic6 Clove
Oil, olive3 Tablespoon
Sugar, caster20 Gram
Vinegar, balsamic2 Teaspoon
Pepper, chilli, red, raw1 Medium
Mint, fresh10 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 560
Protein 98.10%
Other Carbohydrate 1.97%
Sugar 6.43%
Fat Saturated 39.99%
Fat Unsaturated 52.90%
Fiber 0.64%
Sodium 4.89%
Salt 5.31%
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Recipe Method
Grate the zest of half the orange into a large, non-reactive mixing bowl. Add the mint, olive oil, 2 teaspoons of salt and 1 teaspoon of black pepper. Mix well, add the 2 pork fillets (sinew removed (850g net) and rub the ingredients into the pork well. Cover and refrigerate for 2 hours. Meanwhile, bring a pot of water to the boil, add the garlic (approximately 350g net of cloves, removed and peeled) and blanch for 2 minutes. Drain and repeat the blanching process once more. Dry the pan, and pour in the olive oil. Put in the garlic and fry on high heat, stirring all the time, for 4-5 minutes until golden on all sides. Add 1 tablespoon of the sugar (15g only), the vinegar, 90 millilitres of water and