A refreshing dish with juicy mango relish to kick start your summer.
Ingredients
- 1 tbsp jerk seasoning (we used Schwartz Grill and Sizzle Jamaican Jerk)
- 1 fresh rosemary sprig, leaves picked and finely chopped
- 2.5cm piece fresh ginger, grated
- 2 tbsp vegetable oil
- 2 x 300g pork tenderloins, trimmed of excess fat and halved
- for the mango relish
- 2 tbsp olive oil
- 4 ripe plum tomatoes, halved, deseeded and diced
- 1 ripe mango, peeled, halved, stoned and cubed
- 3 spring onions, finely chopped
- 1 red chilli, finely chopped
- Juice of 1 lime
- Handful fresh coriander, chopped
Method
- 1. Place the jerk seasoning in a dish with the rosemary, ginger and oil. Add the pork and toss to coat and marinate for 30 minutes.
- 2. Preheat the oven to 180°C/ fan160°C/gas 4. Put a griddle pan over a medium heat. Lift the pork from the marinade, shaking off any excess, and sear on the hot griddle to brown all over.Transfer to an ovenproof dish, cover with foil and cook in the oven for 15-20 minutes. Rest for 5 minutes.
- 3. Meanwhile, make the relish. Heat the oil in a frying pan and gently cook the tomatoes and mango for 2-3 minutes, until softened. Stir in the onions, chilli and some seasoning, and cook for just 3 minutes, until softened. Remove from the heat and stir in the lime juice and coriander.
- 4. Cut the pork into thick slices on the diagonal and arrange on plates with the relish. Serve with a mixed green salad.
Nutritional info
Per serving: 335kcals, 17.9g fat (3.7g saturated), 33.8g protein, 10.4g carbs, 8.6g sugar, 0.3g salt
Wine Recommendation
Gallo Family Vineyards Turning Leaf Merlot.
The concentrated flavour of jerk seasoning is delicious with Turning Leaf Merlot. This plummy wine will add punch to the relish and balance perfectly with the pork. For a great summer meal, try lightly chilling the Merlot.