MEXICAN MARINATED PORK TENDERLOIN
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
Provided by Maddie Rix
Categories Mains Jamie Magazine Pork Mexican Sandwiches & wraps
Time 1h35m
Yield 6
Number Of Ingredients 31
Steps:
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2-3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
Nutrition Facts : Calories 353 calories, Fat 21.8 g fat, SaturatedFat 5.1 g saturated fat, Protein 21.4 g protein, Carbohydrate 19 g carbohydrate, Sugar 13.2 g sugar, Sodium 0.9 g salt, Fiber 4.3 g fibre
PORK & MASH GRATIN
Provided by Jamie Oliver
Categories Quick & easy recipes Pork Potato Quick & easy recipes Quick fixes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to high.
- Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.
- Meanwhile, put a shallow casserole pan on a high heat.
- Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.
- Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.
- Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.
- Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.
- Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.
- Rest for 2 minutes, then slice the pork and dish up.
Nutrition Facts : Calories 420 calories, Fat 18.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 31 g protein, Carbohydrate 34.7 g carbohydrate, Sugar 1.2 g sugar, Sodium 1.3 g salt, Fiber 2.6 g fibre
PROSCIUTTO PORK FILLET
Now this is a bit of a posh dinner. I'm talking beautiful roasted pork fillet (which is a brilliant cut of meat that's great value for money), wrapped in pesto-spiked prosciutto and roasted until tender and juicy. Served with a silky gnocchi and pea gratin, topped with fragrant, crispy sage leaves, this dish is all about big flavours and will make you feel proud.
Provided by Jamie Oliver
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes.
- About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork
Nutrition Facts : Calories 674 calories, Fat 25.7 g fat, SaturatedFat 9.4 g saturated fat, Protein 51.7 g protein, Carbohydrate 59.1 g carbohydrate, Sugar 9 g sugar, Sodium 2.8 g salt, Fiber 6.1 g fibre
JAMIE OLIVER'S PORK WITH PEACHES
This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.
Provided by Willowbranch
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
- Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
- Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
- Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
- Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
- Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
- Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
- Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
- Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.
More about "jamie oliver pork fillet food"
10 BEST JAMIE OLIVER PORK RECIPES - YUMMLY
From yummly.com
PORK RECIPES - JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER 15 MINUTE PORK FILLET RECIPES - FOOD NEWS
From foodnewsnews.com
PORK FILLET IN CIDER RECIPE - FOOD | DRINK | RECIPES
From waitrose.com
JAMIE OLIVER PORK MEDALLIONS RECIPES
From tfrecipes.com
PORK FILLET RECIPES JAMIE OLIVER 15 MINUTES JAMIE OLIVER ...
From recyclemefree.org
PORK FILLET RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BLACKENED PORK FILLETS RECIPE - FOOD.COM
From food.com
JAMIE OLIVER'S PORK AND MASH GRATIN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
JAMIE OLIVER STUFFED PORK FILLET RECIPES
From tfrecipes.com
PORK MEDALLION RECIPES JAMIE OLIVER
From tfrecipes.com
BBQ GLAZED PORK FILLET (SERVES 2) CALS 305PP – JAMIE OLIVER
From nomnomnelly.wordpress.com
PORK FILLET WITH CREAMY DIJON MUSTARD SAUCE - GREEDY ...
From greedygourmet.com
(JAMIE OLIVER’S) PORK FILLET & FETA WRAPPED IN PARMA HAM ...
From brixtondinnerlady.wordpress.com
7 JAMIE OLIVER IDEAS | JAMIE OLIVER, PORK FILLET, PORK RECIPES
From pinterest.ca
PROSCIUTTO PORK FILLET | JAMIE OLIVER RECIPES | RECIPE ...
From pinterest.co.uk
JAMIE OLIVER QUICK & EASY 5 INGREDIENTS 5/8 - FOOD CHEATS
From foodcheats.com
JAMIE OLIVER'S MARINATED PORK FILLET ROASTED ON RHUBARB ...
From pinterest.com
JAMIE OLIVER 15 MINUTE MEALS GLAZED PORK FILLET - WATCH ...
From jenpros.com
JAMIE OLIVER GLAZED PORK FILLET RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PORK FILLET RECIPES JAMIE OLIVER
From tfrecipes.com
(JAMIE OLIVER’S) PORK FILLET & FETA WRAPPED IN PARMA HAM ...
From pinterest.co.uk
JAMIE OLIVER PORK FILLET PESTO RECIPES
From tfrecipes.com
JAMIE OLIVER'S RECIPE FOR MARINATED PORK AND RHUBARB
From thespruceeats.com
PORK FILLET RECIPES JAMIE OLIVER | DEPORECIPE.CO
From deporecipe.co
JAMIE OLIVER'S PORK FILLET WITH FETA CHEESE AND PROSCIUTTO ...
From cookipedia.co.uk
STUFFED PORK FILLET RECIPES JAMIE OLIVER | DEPORECIPE.CO
From deporecipe.co
JAMIE OLIVER GLAZED PORK FILLET RECIPES - FOOD NEWS
From foodnewsnews.com
BBQ PORK FILLET WRAP VIDEO - JAMIE OLIVER
From jamieoliver.com
AMERICAN RECIPES | JAMIE OLIVER | PORK FILLET, PORK FILLET ...
From pinterest.ca
JAMIE OLIVER PORK MEDALLIONS RECIPE - ALL INFORMATION ...
From therecipes.info
JAMIE OLIVER 15 MINUTE PORK FILLET RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
JAMIE OLIVER PORK TENDERLOIN MARSALA - ALL INFORMATION ...
From therecipes.info
10 PORK FILLET RECIPES - AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love