Mango And Chilli Tenderloin
|Mangoes||1 1⁄2 Pound (3 Medium Sized, 700 Grams)|
|Pork tenderloin||1 1⁄4 Pound (550 Grams)|
|Grapeseed oil||15 Milliliter (1 Tablespoon)|
|Lime juice||2 Tablespoon (Of 1 Lime)|
|Chili paste||1 1⁄2 Teaspoon (Leveled) (Namprik Narok)|
|Chicken stock||2 Fluid Ounce (50 Milliliter)|
|Salt||1 Teaspoon (Leveled)|
|Freshly ground black pepper||To Taste|
|Flat leaf parsley leaves/Coriander leaves||4 (For Garnish)|
1. Slice each mango twice lengthwise (either side of the stone) then scrape away and reserve the flesh from the stone sections. Using a spoon, scoop out the flesh from the 2 mango slices, then score and turn the skins of the other 4 mango slices inside out. Slice off and remove the mango flesh in neat cubes. Puree the scooped out flesh using a food processor or blender, keeping the cubes aside.
2. Slice the pork fillet into 2.5 cm (1 inch) 'medallions' and slice each medallion almost in half again, but without cutting right through. Open out to give a larger 'figure of 8' shape. Use a meat hammer or rolling pin to flatten each piece between 2 sheets of cling film.
3. Put the pork pieces and oil into a large, shallow, heatproof dish, such as a 25 cm (10 inch) browning dish. Sprinkle with lime juice and chilli paste and cover with the pureed mango. Loosely cover with cling film and leave to marinate for 20 minutes.
4. Add the chicken stock to the pork and mango and microwave, loosely covered, on HIGH for 8 minutes, stirring halfway through the cooking time.
5. Stir in the cubed mango flesh and microwave, uncovered, on HIGH for a further 5 minutes.
6. Season to taste with salt and freshly ground black pepper, and garnish with the flat leaf parsley or coriander leaves if wished.