Marinated pork filet with mango-nectarine salsa

Name: Marinated pork filet with mango-nectarine salsa
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2–3 Spring onions; 2 Garlic cloves; 2 red chillies; 5 Stem(s) Thyme; 1 hazelnut-sized piece of ginger; 5 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce; 3 TSP demerara sugar; 3 black peppercorns; 1 knife tip grated nutmeg; 7-10 Tbsp Juice of 2 limes; 2 Pork fillets (approx. 400 g each); 1 (approx. 500 g) Mango; 2 Nectarines (approx. 125 g each); 2 red onions; 5 Stem(s) Coriander; 6 Jalapeño pods; 200 g Breakfast bacon in slices; 200 g Basmati rice; 7-10 Tbsp Salt; 250 ml Vegetable broth; 2-3 TEASPOONS Cornstarch

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2–3 Spring onions
2 Garlic cloves
2 red chillies
5 Stem(s) Thyme
1 hazelnut-sized piece of ginger
5 TABLESPOONS Oil
3 TABLESPOONS Soy sauce
3 TSP demerara sugar
3 black peppercorns
1 knife tip grated nutmeg
7-10 Tbsp Juice of 2 limes
2 Pork fillets (approx. 400 g each)
1 (approx. 500 g) Mango
2 Nectarines (approx. 125 g each)
2 red onions
5 Stem(s) Coriander
6 Jalapeño pods
200 g Breakfast bacon in slices
200 g Basmati rice
7-10 Tbsp Salt
250 ml Vegetable broth
2-3 TEASPOONS Cornstarch

Directions

1
Clean and wash spring onions, first cut into rings, then chop finely. Peel and finely chop the garlic. Clean, wash, cut and finely chop the chillies. Thyme wash, shake dry, pluck leaves from the stems and chop finely. Peel and finely chop the ginger. Crush or grind half the spring onions, garlic, chillies, thyme and ginger with 4 tbsp. oil, soy sauce, 1 tsp. brown sugar, pepper, nutmeg and juice of 1 lime in a mortar or universal chopper to a paste
2
Wash the meat, dab dry. Mix the meat with the paste in a bowl, cover and leave to marinate for about 1 hour. Peel the mango, cut the flesh from the stone and dice finely. Wash the nectarines, grate dry, halve, stone and finely dice the flesh. Peel and chop the onions. Wash coriander, shake dry, pluck off leaves and cut finely. Clean and wash the jalapeños, put 4 pieces aside for garnishing. Cut open remaining pods and remove white seeds. Cut the pods into fine cubes
3
Mix mango, nectarines, onion, jalapeños, coriander, 2 teaspoons of brown sugar, remaining spring onions and remaining lime juice. Lay the bacon in 2 portions side by side flat on a work surface. Place the meat with the marinade on top and wrap. Prepare rice in boiling salted water according to package instructions
4
Heat 1 tablespoon of oil in a frying pan. Brown the meat for 4-5 minutes while turning it, take it out, put it on a baking tray and cook it in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Re-heat the meat in the frying pan. Deglaze with broth, deglaze, bring to the boil. Mix starch with a little water, thicken simmering stock with it, season with salt
5
Drain the rice and let it drain. Cut the rest of the jalapeños open. Remove the meat and cut into slices. Arrange on plates with rice, sauce and salsa. Garnish with jalapeños
6
Waiting time approx. 45 minutes