Persian Pork Tenderloin

Persian Pork Tenderloin
  • 4 servings
  • 20 mins to prepare
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Ingredients

  • For the Persian Pork
  • 1 pork tenderloin
  • 40g couscous
  • 50ml hot vegetable stock
  • 25g dried apricots, chopped
  • 1 tbsp mango chutney
  • 5g toasted flaked almonds
  • 10g pistachio nuts, chopped
  • 1 lemon, zest only
  • 25g pomegranate seeds
  • Salt and pepper
  • For the Apricot BBQ Sauce
  • 8 apricots, stone removed and halved
  • 1 tbsp mango chutney
  • 1 tsp smoked paprika
  • Salt to taste

Instructions

METHOD

  1. For the Persian pork, butterfly the tenderloin by making incisions along the length of the meat to flatten and open it up. Cover the meat with a sheet of cling film and use a rolling pin to lightly flatten the meat.
  2. Place the couscous in a small bowl, add the hot vegetable stock, stir lightly and cover with cling film. Set to one side for 5 minutes.
  3. After 5 minutes fluff the couscous with a fork. Then add the dried apricots, mango chutney, almonds, pistachios, lemon zest and pomegranate seeds. Mix well and season to taste with salt and pepper.
  4. Spoon the couscous filling over the flattened pork then roll the meat together. Tightly tie the tenderloin together using butchers string to encase the filling.
  5. Place on a hot BBQ griddle and cook with the lid down for approximately 30 minutes or until piping hot and cooked through.
  6. To make the apricot BBQ sauce, place the apricots cut side down on a hot BBQ griddle and cook for 3-5 minutes or until lightly charred and soft.
  7. Place the griddled apricots into a bowl and mash with a fork. Add the remaining ingredients and season to taste with salt.
  8. Once cooked, slice the pork and arrange on a serving platter. Serve with a dollop of BBQ apricot sauce.

CHEF’S TIP

To oven cook the tenderloin, pre-heat the oven to 180°C (fan) / 200°C / 400°F / gas mark 6 and cook for 30 minutes or until piping hot and cooked through. The apricot BBQ sauce can be made using a griddle pan on the hob instead of the BBQ. Apricots can be interchanged with peaches or nectarines when in season.

 

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