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Pork tenderloin with caramelised garlic and
orange salsa*, serves 4
Ingredients
• 1 orange
• 2 tbsp dried mint
• 5 tbsp olive oil
• Sea salt and black pepper
• 2 pork fillets (about 850g),
• 5-6 heads of garlic, cloves
separated and peeled
• 20g caster sugar
• 2 tsp balsamic vinegar
• 1 red chilli, finely chopped
• 10g mint leaves, shredded
• 1 tbsp lemon juice
Method
1. Grate the zest of half the orange
into a large bowl. Add the dried
mint, two tablespoons of olive
oil, two teaspoons of salt and
a teaspoon of black pepper.
Mix well, add the pork, rub the
seasoned oil into the meat, cover
and refrigerate for two hours.
2. Bring a pot of water to a boil,
add the garlic and blanch for
two minutes. Drain and repeat.
Dry the pan, pour in the olive
oil and place on a high heat. Fry
the garlic, stirring all the time,
for four to five minutes, until it's
golden all over.
3. Add a tablespoon of sugar, all
the vinegar, 90ml water and a
quarter-teaspoon of salt to the
pan, bring to a boil and simmer
on medium heat for five minutes,
or until no liquid remains and
you're left with caramelised garlic
cloves in a thick syrup. Set aside
to cool.
4. Shave off wide strips of the
remaining orange skin, avoid
taking any of the white pith with
it. Cut the strips into 1mm-wide
slivers, and transfer to a small
saucepan. Squeeze remaining
juice from the orange and add
water until you have 100ml of
liquid. Pour over the orange skin
in the pan, add remaining sugar
and bring to a light simmer for
12-15 minutes, until the syrup is
reduced by about two-thirds. Set
aside to cool.
5. To make the salsa, stir the chilli,
mint, and lemon juice into the
garlic pot. Lift the orange strips
out of the syrup and add to the
salsa.
6. Heat the oven to 180C/350F/
gas mark 4. In a large frying
pan sear the pork fillets for two
minutes on each side, until lightly
browned. Place on a tray and
roast for seven - 10 minutes, until
pink. Remove from the oven,
cover with foil and rest for four
minutes (the pork will continue
cooking).
7. Meanwhile, add any cooking
juices from the pan to the
garlic salsa pot and stir. Taste,
if it seems dry, add some of the
orange syrup. Take care, though:
you don't want the salsa to go too
sweet.
8. Use a very sharp knife to slice
the pork fillets into 1-2cm-thick
medallions, arrange these on
dinner plates. Spoon on the
salsa*.
*this salsa also works well with lamb
or chicken
From: ottolenghi.co.uk