If you think the name is a mouthful wait until you taste it!
Ingredients
- for the pork and spice marinade:
- 1 kg pork tenderloin cut into 12-3oz portions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cracked black pepper
- 2 cloves of garlic (minced finely)
- 1/4 teaspoon dried oregano
- 1/4 orange (juice)
- 1/2 lemon (juice)
- 1/2 lime (juice)
- 1 tblsp olive oil
- for the chutney:
- 1 lb rhubarb
- 5 oz cooking apples (diced)
- 2.5 oz onions diced
- 2.5 oz golden sultanas
- 5 oz brown sugar
- 5 floz balsamic vinegar
- 0.5 tsp chipotle chilli powder
- 0.5 tsp salt
- for the plantains:
- 2 medium ripe plantains (peeled)
- 1/2 cup neutral oil (rapeseed or canola)
- salt and pepper to taste
Method
- The Pork and Spice Marinade:
- Combine all of the spices and liquid ingredients in a bowl and mix to form a paste.
- In a large resealable bag, add the paste and the pork and marinate no more than six hours. This is important as the acid in the fruit may cook the pork fully.
- Heat a grill pan or sauté pan to medium to high heat. Add oil and cook for six minutes on each side. Do not over cook.
- When cooked through take pork out of the pan and let rest for five minutes before serving.
- The Chutney:
- Wash rhubarb and cut it up into small pieces.
- Peel and chop the apples and onions.
- Put all the ingredients into a stainless steel saucepan and heat carefully until boiling, stirring until the sugar has dissolved.
- Simmer for at least 45 minutes, stirring occasionally.
- When mixture is thick take off heat.
- This mixture can then be jarred and stored in a cool, dark place.
- The Plantains:
- Slice plantains on a bias into ¼ inch slices.
- Heat a frying pan on medium heat and add oil.
- Place the plantains carefully in the pan and pan fry on each side for 3 minutes or until brown but still al dente.
- Take off and drain on paper towels.
- Assemble three slices of plantains on a plate top with a slice of pork each and finish with topping each with a spoonful of chutney.
