Pork Tenderloin with Orange Sticky Garlic Relish 1 orange 5 tblspn Olive oil 2 pork fillets, sinew removed (1kg) 15 cloves garlic, peeled and sliced 2 small red chilli, finely chopped 1 tspn castor sugar 1 bunch mint, leaves picked, washed, shredded 1 tblspn lemon juice Salt & black pepper 1 tblspn Woolmore’s All Natural Orange Scented Sticky Balsamic Vinegar Preheat oven to 180C. Finely grate the zest of ½ the orange into a bowl, add 2 tblspn of the mint, 2 tblspn olive oil, 2 tspn salt, 1 tspn black pepper. Mix well. Add the pork fillet to the bowl and rub the ingredients into the pork. Cover and refrigerate for at least 2 hrs. Fry the garlic and remaining olive oil in a pan on high , stirring constantly for about 5 minutes until golden. Add 1 tblspn Woolmore’s All Natural Orange Scented Sticky Balsamic Vinegar, 1/3 cup water and ½ tspn salt. Bring to the boil and simmer until almost no liquid remains, just the caramelised cloves in a thick syrup. Set aside to cool. With a peeler, carefully remove wide strips of the remaining orange skin with no white pith. Cut the strips into 2 mm thin slices, then into a small saucepan. Squeeze the orange, add water to make up to ½ a cup. Pour over skins. Add 1 tspn castor sugar and bring to a light simmer until the syrup is reduced to about 1/3. Set aside to cool. To make the relish, stir the lemon juice, chilli and mint into the garlic mixture. Add the strips without the syrup. Place a large frying pan on a high heat. Sear the pork for 2 minutes on each side, until golden. Place on a tray and roast in oven for 8 – 12 minutes, or until cooked to your liking. Remove from the oven, cover. Add cooking juices to the sticky garlic relish and stir. If you think the relish is a little thick add a little at a time of the orange syrup, making sure that it doesn’t get too sweet (add a little salt if necessary). Slice pork into medallions. Arrange on plates with the sticky garlic relish.
Posted on: Sat, 26 Oct 2013 23:12:12 +0000
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