Make this delicious dish with its wonderful flavours like cumin, coriander and chilli - and support British pork at the same time!
Ingredients
- 1 piece pork tenderloin, about 425g (15oz) in weight
- 3tbsp sweet chilli sauce
- Zest of 1 lime, reserving the juice
- 1tbsp olive oil
- 1-2 cloves garlic, peeled and crushed
- 1tsp each of cumin and coriander seeds, lightly crushed
To serve:
- 1tbsp olive oil
- 500g (1lb) baby new potatoes, halved
- 1 red and 1 yellow pepper, de-seeded and cut into strips
- 3tbsp sweet chilli sauce
- Savoy cabbage, shredded
WEIGHT CONVERTER
Method
- Trim any tendons and fat from the pork tenderloin. Mix the chilli sauce, lime zest, oil, garlic and spicesin a shallow dish. Add the pork and coat well. Leave to marinate at room temperature for at least 1 hr.
- Set the oven to gas mark 4 or 180°C. Put the oil, potatoes and peppers in a roasting tin in the oven and roast for 50 mins. After 20 mins, put the pork in a small roasting tin with the marinade and roast for 30-40 mins, depending on the thickness of the meat.
- Leave the pork to rest for 10 mins on a board. Check the peppers and potatoes, and carry on cooking if you want them to brown more.
- Mix the juices from the roasting tin in a small pan with the 3tbsp chilli sauce and lime juice, to taste, and warm through. Slice the pork and serve with the potatoes and peppers. Spoon the chilli sauce over the meat and serve with freshly-cooked, shredded Savoy cabbage. (Not suitable for freezing).
Top Tip for making Pork tenderloin piri piri
Don't be tempted to overcook the tenderloin - it really is best when it's still slightly pink in the middle.
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