Wednesday, 26 February 2014
Spicy African Pork Tenderloin
This is another versatile recipe. You can have the pork in a meal with sides of your choice. I like it with coriander rice and Spiced Butternut Squash and Mint Yogurt Sauce. Or when it's cold you can slice it thinly and have it in a sandwich with lots of salad. It's great in a salad and i also put it in a pasta dish which i will post later.
It is syn free on extra easy.
Preheat oven 200c, 400f, gas mark 5
1 jarred red pepper
2 tbsp lemon juice
2 red chillies
½ tsp ground cumin
½ tsp ground coriander
2 garlic cloves
1 pork tenderloin
In a blender blitz the first 6 ingredients until smooth.
Put the pork into a plastic bag cover with the marinade and rub it in, leave to marinade for at least 2 hours.
Put the pork onto a rack on a baking sheet covered with foil and roast in the oven for 20/25 minutes, until it is cooked to your liking.
Reserve the marinade and put it into a small saucepan, bring to a boil and simmer for 5 minutes, you may need to add a couple of tsps of water if too thick.
You can use this as a sauce, but be warned it is hot, i used it the next day in my pasta dish.
It will keep in the fridge for up to a week.
Mix it with mayonnaise for a sandwich with the pork.
Thin it down and make a salad dressing.
Rub it into any other meats of fish you are going to cook.
As i said it is very versatile!