Pork tenderloin with caramelised garlic and orange salsa - Ottolenghi
Ottolenghi – www.ottolenghi.co.uk
The rich sweetness of the cooked garlic is all you want with the succulent yet lean nature of the pork loin. The salsa would also work well with chicken, lamb or even Brussels sprouts.
Ask the Provenance Village Butcher team for 2 pork fillets, sinew removed (850g net). Grate the zest of half an orange into a large, non-reactive mixing bowl. Add 2 tablespoons of dried mint, 2 tablespoons of olive oil, 2 teaspoons of salt and 1 teaspoon of black pepper. Mix well, add the pork fillets and rub the ingredients into the pork well. Cover and refrigerate for 2 hours.
Meanwhile, bring a pot of water to the boil, add 5-6 heads of garlic, cloves removed and peeled (300g net of cloves) and blanch for 2 minutes. Drain and repeat the blanching process once more. Dry the pan, and pour in 3 tablespoons of olive oil. Put in the garlic and fry on high heat, stirring all the time, for 4-5 minutes until golden on all sides. Add 1 tablespoon of sugar, 2 teaspoons of balsamic vinegar, 90ml of water and ¼ teaspoon of salt. Bring to the boil and simmer on medium heat for 5 minutes, or until hardly any liquid is left, just the caramelised cloves in a thick syrup. Let cool.
Use a peeler to shave off wide strips of skin from the other half of orange, avoiding the white pith. Cut the strips into 1-2 millimetre thick slices, or julienne, and place them in a small saucepan. Squeeze the orange and, if necessary, make the juice up to 100ml with water. Pour over the skins, add a further 5g of sugar and bring to a light simmer. Cook for 12-15 minutes, or until the syrup is reduced to about a third, set aside to cool.
To make the salsa, stir 1 finely chopped red chilli, 10g of shredded mint leaves and 1 tablespoon of lemon juice into the garlic pot. Add the orange strips without the syrup but keep it.
Preheat the oven to 180ºC.
Place a large frying pan on high heat. Sear the pork fillets for 2 minutes on each side, until golden brown. Place on a tray and roast in the oven for 7-10 minutes, or until pink. Remove from the oven, cover with foil and rest for 4 minutes. Meanwhile, add any cooking juices to the garlic salsa and stir. Taste, and if a little dry, add some of the sweet orange syrup (watch out it doesn't go too sweet). Use a sharp knife to slice the pork into medallions, 1-2 cm thick. Arrange these on plates with the garlic salsa on the side or on top.