Chipotle roasted pork

Chipotle roasted pork

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 pork tenderloins, each about 250–350 g
1 teaspoon coarse sea salt
1 teaspoon chipotle paste
1/2 teaspoon olive oil
freshly ground black pepper
Pineapple and chilli salsa, using avocado and black bean variation, to serve

Method

  1. Prepare the pork tenderloins by removing the sinew from the surface of the meat. Cut each tenderloin across in half, to make 4 shorter pieces.
  2. In a small bowl, mix together the salt, chipotle paste, olive oil and some pepper. Rub the marinade all over the pork tenderloins, ensuring they are fully coated. Place in a bowl and leave to marinate for at least 30 minutes, or up to a few hours in the fridge.
  3. Heat the oven to 170ºC.
  4. In a non-stick frying pan over a medium heat, brown the pork tenderloins evenly all over. Transfer to a roasting tin and roast in the oven for 20–25 minutes until they are cooked through but still juicy. Test by inserting a skewer into the thickest part of the meat for 10 seconds, then remove and rest it on your inner wrist; it should feel hot.
  5. Remove from the oven and leave to rest for 3–5 minutes before carving the tenderloins on the diagonal into slices 7–8 mm thick. Spoon the avocado and bean salsa onto a platter and top with the pork slices.
Tags:
Leiths School of food and wine
cookery course
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