Marinated Pork Tenderloin With Mango And Nectarine Salsa - cooking recipe

Ingredients

2 None spring onions, sliced
2 cloves garlic, peeled and chopped finely
2 None red chilli pepper, seeded and chopped finely
5 stems thyme, finely chopped
1 hazelnut-sized piece ginger, peeled and finely diced
5 tbsp oil
3 tbsp soy sauce
3 tsp brown sugar
3 None black peppercorns
1 pinch nutmeg, grated
2 None limes, juiced
2 None pork fillets (approx. 400g each)
1 None mango, peeled, stoned and finely diced
2 None nectarines, peeled and finely diced
2 None red onions, peeled and finely diced
5 stems coriander, finely chopped
6 None jalapeno peppers, 4 set aside for garnish, the rest seeded and chopped
200 g bacon
200 g basmati rice
250 ml vegetable stock
2-3 tsp cornflour

Preparation

Grind 1 spring onion, garlic, chili peppers, thyme and ginger with 4 tbsp of oil, soy sauce, 1 tsp of brown sugar, black pepper, nutmeg and the juice of 1 lime using a pestle and mortar or a blender to make a smooth paste. Cover the pork with the mixture and leave to marinate for about an hour.
For the salsa: mix the mango, nectarines, red onions, jalapenos, cilantro, 2 tsp of brown sugar, the remaining spring onion and the remaining lime juice.
Preheat the oven to 350\u00b0F. Cook the rice in boiling salted water according to the package directions. Wrap the pork with the bacon. Heat 1 tbsp of oil in a pan and brown the pork for 4-5 mins, turning regularly. Place in a roasting pan and roast in the oven for 10 mins.
Remove the pork from the roasting pan and keep warm. Pour the stock into the roasting pan and bring it to a boil. Mix the cornstarch with a little water, and add to the stock, stirring well. Drain the rice and slice the pork. Serve the pork, rice sauce and salsa, garnished with sliced jalapenos.