![]() Add the butter to the pan, then baste the pork with the melted butter until it’s foamy and caramelised. Once it’s hot, pour in the sunflower oil, then sear the pork on all sides for six minutes in total. Heat the oven to 200C (180C fan)/390F/gas 6, and put a large, ovenproof frying pan on a high heat. Mix all the salsa ingredients in a small bowl with an eighth of a teaspoon of salt and set aside. In a small bowl, combine all the spices with the 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). If you like, make this an even quicker midweek meal by swapping the loin for some chops.ġ pork tenderloin (about 500g) trimmed of any excess sinew, then cut in half widthwaysĢ50g cherries, stoned and roughly chopped (225g)ġ banana shallot (40g), peeled and finely dicedġ red chilli (10g), stem removed, then finely diced (if you prefer less heat, remove and discard the seeds and pith)įirst, marinate the pork. Plump, in-season cherries make a glorious salsa that works wonderfully with spiced pork. Yotam Ottolenghi’s roast pork tenderloin with cherry and chipotle salsa. Roast pork tenderloin with cherry and chipotle salsa Sprinkle over the remaining quarter-teaspoon of sesame oil, the urfa, sesame seeds and a good pinch of flaked salt, and serve. Put the rocket in the bowl, stir to coat with the dressing, then scatter on top of the cucumber and berry salad. Transfer the cucumber mixture to a lipped platter, leaving one tablespoon of the dressing behind in the bowl. Put the cucumber, onion, berries, both oils, lemon juice, maple syrup and a teaspoon of flaked salt in a large bowl, toss gently to combine, then leave to macerate for three to five minutes. ¼ tsp toasted sesame oil, plus ¼ tsp extra to serveģ tbsp fresh lemon juice (from 1-2 lemons) ½ small red onion, peeled, halved and thinly sliced (40g net)ġ50g strawberries, hulled and halved, or quartered, if large ![]() Eat with a spoon, so you can lap up all the dressing.ġ cucumber (250g), peeled and cut into rough chunks I’ve used seasonal summer berries here, but by all means swap them out for some stone fruit, if you prefer. This quick, refreshing salad is all I really want to eat – and “cook” – on a hot summer’s day.
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