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Mexican marinated pork tenderloin
0 Likes
Total Time:
1 hour 35 minutes
Impress your friends with Maddie Rix's Friday night special.
Ingredients:
  • ½ an orange
  • 1 corn on the cob
  • 500 g piece of higher-welfare pork tenderloin trimmed
  • olive oil
  • 18 small corn tortillas
  • 2 limes
  • 2 red onions
  • 6 cloves of garlic
  • 2 dried chipotle chillies
  • 1 ancho chilli
  • ½ a bunch of fresh coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet smoked paprika
  • 3 sprigs of fresh thyme
  • 1 tablespoon tomato purée
  • 2 tablespoons dark brown sugar
  • ¼ of a white cabbage
  • 2 tablespoon white vinegar
  • 6 mixed radishes
  • 2 carrots
  • 3 little gem hearts
  • 2 ripe avocados
  • 1 fresh green chilli
  • 2 spring onions
  • 1 lime
  • extra virgin olive oil
Instructions:
  • Begin by preparing the marinade. Peel and chop the onions and garlic. Sauté them in a pan with a splash of oil over high heat until softened and starting to color, about 10 minutes. While the onions and garlic cook, soak the chipotle and ancho chilies in hot water. Pick coriander leaves and set aside, then finely chop the stalks. Drain and chop the chilies, add them to the pan with coriander stalks, cumin, paprika, and thyme. Cook for an additional 5 minutes. Stir in vinegar, tomato purée, brown sugar, orange zest and juice, salt, pepper, and 400ml boiling water. Simmer for 15 minutes until glossy and thick. Cool the mixture, remove thyme stalks, then blitz in a food processor until smooth. Place pork in a roasting tray, pour the marinade over, and marinate for at least 4 hours. Preheat the oven to 220°C/450°F/gas 7. Remove pork from the marinade, brushing off any excess. Roast in the oven for 8 minutes, then reduce heat to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes until tender and slightly pink. Rest the pork for 10 minutes. Heat the pan of marinade on the hob, reduce for 10 minutes until sticky, add oil for a glossy sauce. For the rainbow salad, cook the corn, shred the cabbage, slice radishes, and peel carrots into ribbons. Cut the lettuce into wedges. Make the avocado salsa by mashing avocado flesh with chopped chilli, spring onions, coriander, lime zest and juice, and oil. Warm tortillas in a pan or oven. Slice pork thinly, arrange on a platter, and drizzle over any juices. Serve with warm tortillas, rainbow salad, avocado salsa, reduced sauce, and lime wedges.

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