Hinchliffe's Farm

Pan Roasted Pork Tenderloin with Cuban Mojo Sauce

Method

1. Pre-heat the oven to 200°C/fan 180°C/gas mark 6.

2. Heat a little oil in a frying pan. Season the pork fillets, place in the pan and seal for 2-3 mins until all sides are browned.

3. Place the fillets on a tray on the middle shelf of the oven for 8-10 mins. Once cooked, remove from the oven and allow to rest. The pork should be slightly blush and juicy, not dry and tough.

4. Meanwhile, bring a pan of water to the boil and add the basmati rice. Cook for 15-20 mins until the rice is tender then drain.

5. To make the mojo sauce, soften the garlic in a small pan with a little olive oil over a medium-low heat. Add the cumin seeds and cook until fragrant and they start to pop a little. Stir in the oregano, cook for 1-2 mins then add the orange and lime juice.

6. Increase the heat to a simmer and stir to combine the flavours. Cook for a further 3-4 mins to reduce the liquid then remove from the heat. The mojo sauce should not be too runny.

7. Toast the cashew nuts in a dry frying pan over a medium heat for 3-4 mins. Keep tossing them around the pan to make sure they don’t burn. Once toasted, coarsely crush the nuts with a pestle & mortar or wrap in cling film and use a rolling pin.

8. Combine the parsley and half the coriander with the rice, add a dash of oil and season with salt & black pepper. Mix in the spring onions.

9. To serve, slice each pork fillet into three or four medallions. Place the green basmati rice in a bowl and place the medallions on top. Spoon over the mojo sauce and finish with the toasted cashew nuts and remaining coriander.