Recipe Details
| Title | Pork Tenderloin with Caramelised Garlic and Orange Salsa |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 08:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 258.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oranges | 1 Medium | |
| Mint, dried | 2 Tablespoon | |
| Oil, olive | 3 Tablespoon | |
| Pork, fillet, raw | 850 Gram | |
| Garlic | 6 Clove | |
| Oil, olive | 3 Tablespoon | |
| Sugar, caster | 20 Gram | |
| Vinegar, balsamic | 2 Teaspoon | |
| Pepper, chilli, red, raw | 1 Medium | |
| Mint, fresh | 10 Gram | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch |
Special Dietary Requirements Suitability
| None! |
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