Five Spiced Pork Fillet with Sauteed Cavelo Nero
FIVE SPICED PORK FILLET WITH SAUTEED CAVELO NERO
Pork tenderloin is a wonderfully tender cut, but not too expensive. This recipe uses Chinese influences to spice up the meat, making a change from the more traditional flavours which we tend to associate with pork. The Cavelo Nero looks beautiful with chilli and ginger running through it, but it would work equally well with any type of cabbage or kale.
1 tablespoon olive oil
1 dessert spoon Chinese five spice
500g pork tenderloin, all in one piece
2 banana shallots, thinly sliced
1 tablespoon honey
1 tablespoon cider vinegar
2 tablespoons dark brown sugar
1 tablespoon sesame oil
2 cloves garlic, sliced
2cm piece root ginger, peeled and finely diced
1- 2 red chillies, thinly sliced
1 bag Cavelo Nero, washed and shredded
1 tablespoon soy sauce
- Mix the oil and five spice to a paste and spread it over the pork tenderloin.
- Place the shallots and 300mls water in a roasting tin and place the pork on top. Roast for 35 minutes at 200C
- Remove from the oven and brush the pork with honey. Cook for a further 10 minutes (approx.), until cooked through. Remove the pork and leave it to rest, covered with foil. KEEP THE PAN JUICES.
- Place the roasting tin, with cooking juices on the simmer plate. Stir in the vinegar and sugar and then bring to the boil and simmer, to reduce.
- Cavelo Nero: Heat sesame oil in a wok and add the garlic, chilli and ginger. Cook for 1 minute, without browning. Add the Cavelo Nero, soy sauce and 1-2 tablespoons water. Stir fry for a few minutes.
- Carve the pork into rounds and serve on top of the kale with the sauce drizzled over.