Asian marinated fillet with mango-nectarine salsa

Name: Asian marinated fillet with mango-nectarine salsa
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2–3 Spring onions; 2 Garlic cloves; 2 red chillies; 1 (10 g) pinch of ginger; 3 black peppercorns; 3 TSP demerara sugar; 5 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce; 7-10 Tbsp Juice of 2 limes; 2 Pork fillets (approx. 400 g each); 1 (approx. 500 g) ripe mango; 2 ripe nectarines; 1 red onion; 5 Stem(s) Coriander; 2 fresh jalapeño pods; 200 g Breakfast bacon (Bacon); 200 ml Vegetable stock (glass); 2 TEASPOONS Cornstarch; 7-10 Tbsp salt, pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2–3 Spring onions
2 Garlic cloves
2 red chillies
1 (10 g) pinch of ginger
3 black peppercorns
3 TSP demerara sugar
5 TABLESPOONS Oil
3 TABLESPOONS Soy sauce
7-10 Tbsp Juice of 2 limes
2 Pork fillets (approx. 400 g each)
1 (approx. 500 g) ripe mango
2 ripe nectarines
1 red onion
5 Stem(s) Coriander
2 fresh jalapeño pods
200 g Breakfast bacon (Bacon)
200 ml Vegetable stock (glass)
2 TEASPOONS Cornstarch
7-10 Tbsp salt, pepper

Directions

1
Clean and wash the spring onions. Peel the garlic. Clean the chilli, cut lengthwise, remove seeds and wash. Chop everything finely. Peel and grate ginger.
2
Mix half spring onions, garlic, chilli, ginger, peppercorns, 1 teaspoon sugar, 4 tablespoons oil, soy sauce and juice of 1 lime in a mortar or universal chopper to a paste. Wash the meat and dab dry.
3
Rub with the paste and marinate covered for about 1 hour.
4
For the salsa, peel the mango, cut the flesh off the stone and dice finely. Wash, halve, stone and finely dice the nectarines. Peel and finely dice the onion. Wash coriander, shake dry and chop finely.
5
Clean the jalapeños, cut lengthwise, remove seeds, wash and finely dice. Mix the prepared salad ingredients, the rest of the spring onions, 2 tsp. sugar and the juice of the 2nd lime.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place each 100 g of bacon on a worktop, slightly overlapping. Place one fillet each with marinade on top and wrap. Heat 1 tablespoon of oil in a frying pan.
7
Brown the meat in it for 4-5 minutes. Remove and put the pan aside. Place the fillets on a baking tray and continue to roast in a hot oven for about 15 minutes.
8
Deglaze the meat in the pan with stock and bring to the boil. Stir the starch and 2 tbsp. water until smooth, thicken the sauce slightly. Season to taste with salt and pepper. Take out meat and cut into slices.
9
Serve with salsa. Basmati rice tastes good with it.