Pork Fillet with Quick Tomato Chili Jam and Broccolini
We are still celebrating pork fillet (pork tenderloin) this month since it’s such a lean cut of meat and so versatile. Cooked well, it can be very succulent, so we fry it on the stove top first to get a great crust on the outside and finish it in the oven. Here, we whipped up a spicy tomato ‘jam’ to enjoy with every bite. Adjust the amount of minced chili to your liking.
280g pork fillet (tenderloin)
salt and freshly ground black pepper
1 ½ TB olive oil
100g chopped tomatoes (1/4 tin)
¼ tsp minced red chilies
Preheat the oven to 210°c.
Season the pork fillet with salt and freshly ground black pepper on all sides.
Heat one tablespoon olive oil in a large, non-stick pan and fry until golden and caramelised on all sides.
Remove and place onto a roasting tray lined with greased foil and place into the oven for 10-15 minutes to sufficiently cook through. Once done, remove the pork from the oven, wrap in the foil it was set up and leave to rest for 10 minutes.
In the meantime, make the tomato-chili jam by simply adding the tomatoes and chili to a small saucepan and cook over moderate heat until the mixture thickens completely and all the liquid is cooked out, approx. 10-12 minutes. Set aside to keep warm.
To make the broccolini, bring a pan of water to the boil. Add the broccolini and cook for 4-5 minutes until tender. Drain well in a colander and drizzle over the half tablespoon olive oil. Season well with salt.
To serve, slice the pork fillet (only after 10 minutes of resting) into thinner pieces and spoon over the tomato-chili ‘jam’. Enjoy with the lovely broccolini on the side.
Calories per serving = 337Cal
Macros per serving
- Fats 16g
of which saturates 9g
- Carbs 5g
of which sugars 7g
- Fibre 7g
- Protein 42g
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