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
- 160g broccolini
- 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.