Jerk pork fillet with spicy tomato and mango relish
- December 2007
- Serves 4
- Takes 20 minutes to make, 15-20 minutes in the oven, plus marinating
This recipe for jerk pork fillet is a refreshing and light dinner dish with a spicy kick.
- Dairy-free recipes
- 17.9g (3.7g saturated)
- 10.4g (8.6g sugar)
- 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
- 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.
- 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.
- 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.
- Cut the pork into thick slices on the diagonal and arrange on plates with the relish. Serve with a mixed green salad.
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