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Bahamian Porc Tenderloin by Corpulent Capers

Serves: 4 | Cooking Time: 1 hour

We asked local food bloggers to share their favourite porc dishes with us. Here is blogger Carol Adams’s recipe, who writes Corpulent Capers with her husband Mark. Carol is half Bahamian and for this porc tenderloin recipe she decided to go back to her roots and create a recipe based on Bahamian ingredients.

Ingredients

  • 2 x 450g porc tenderloin fillets, trimmed
  • 1 tbsp rapeseed oil

For the Bahamian porc rub:

  • 2 tbso rapeseed oil
  • 1 tbsp paprika (sweet or smoked)
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • ½ teaspoon red pepper flakes

For the mango salsa and basting sauce:

  • 175ml fresh orange juice
  • 2 tbsp fresh lime juice
  • 1 tbsp garlic, minced
  • 1 tsp sea salt
  • 1 habanera chilli or any hot chilli, finely chopped (for less heat remove the seeds)

Note: 60ml of this mixture is for the mango salsa, the rest is for the basting sauce

For the basting sauce, add to the above:

  • 2 tbsp honey
  • 1 tbsp olive oil

For the mango salsa:

  • 275g ripe mango, diced
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh tops of green onions
  • reserved 60ml of basting sauce

Method

  1. Preheat oven to 200°C/400°F/ Gas Mark 6.
  2. In a small bowl, blend all the ingredients for the Bahamian porc rub to make a paste.
  3. Rub the tenderloins with the spice paste and set aside.
  4. Mix together the first 5 ingredients of the mango salsa and basting sauce (orange juice, garlic, salt, lime juice, chili). Set aside 60ml of the mixture for the mango salsa.
  5. Into the remaining mixture, whisk in the honey and olive oil. This mixture is the basting sauce. Set the basting sauce aside.
  6. Next prepare the mango salsa by chopping the diced mango and combining with the rest of the ingredients. Chill until ready to use.
  7. Heat 1 tbsp of rapeseed oil in a large oven proof non-stick frying pan. Fry the porc tenderloin until brown on both sides.
  8. Remove from heat and baste generously with some of the basting sauce and put in the preheated oven.
  9. Every 5 minutes, baste with sauce until cooked. Depending on the size of the tenderloins, a total of 10 minutes should be fine for slightly pink porc. (To be sure it is cooked, use a meat thermometer to take the temperature of the porc at the thickest part. When temperature reaches 62°C (145°F) the tenderloin will be cooked but still juicy and tender).
  10. Remove from oven, put on a plate, cover with foil and rest for 5 minutes.
  11. While the meat is resting, reduce the remaining basting sauce with pan juices by rapidly boiling.

To serve: slice the tenderloin on a diagonal into 2 inch slices and spoon over some of the reduced basting sauces. Serve with the mango salsa and for the true Bahamian experience, add plain boiled rice and black beans.


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