Lemongrass Pork Tenderloin with Sweet Thai Chilli Glaze

Ready in 1 hour

Try this Lemongrass Pork Tenderloin with Sweet Thai Chilli Glaze recipe, or contribute your own. "Butter" and "Cant cook" are two of the tags cooks chose for Lemongrass Pork Tenderloin with Sweet Thai Chilli Glaze.

Top-ranked recipe named "Lemongrass Pork Tenderloin with Sweet Thai Chilli Glaze"


Ingredients

Are you making this? 
1/2 Red chilli; finely chopped
275 g Pork tenderloin
150 g Pot ready prepared custard
25 g Butter
25 g Chopped roasted hazelnuts
50 g Blackberries
FOR THE NOODLES
225 g Baby leaf spinach
FOR THE WINTER COMPOTES
1 Plum; cut into 8 slices
1 Garlic clove; crushed
1 2 1/2 cm pie root ginger
50 ml White wine vinegar
25 g Caster sugar
Grated rind and juice of 1
100 g Medium egg thread noodles
2 tb Tomato ketchup
1 tb Sloe gin
1 tb Olive oil; for frying
2 tb Minced lemongrass
4 Amaretti biscuits; crushed
FOR THE GLAZE
1 pn Saffron threads

Original recipe makes 2 servings

Servings  

Preparation

Preheat oven to 220c/425f/Gas 7. 1 Heat 1 tbsp oil in a medium frying pan. Place the meat in a medium bowl and rub over the lemongrass. Season with salt and pepper. 2 Cut the meat in half, add to the frying pan and cook for 3-4 minutes until golden all over. 3 Add the vinegar, sugar, garlic, chilli, lime juice, ginger and ketchup to a medium pan. Boil and simmer for 6-8 minutes until thickened and glossy. 4 Remove the meat from the pan and place in a roasting tin. Cook for 10-12 minutes until cooked through and golden. 5 Divide the blackberries and plums between two ramekins. Sprinkle over the sloe gin and pour over the custard. 6 Microwave on high for two minutes until both compotes are hot. In a small bowl mix together the hazelnuts, amaretti biscuits and cinnamon. 7 Take the puddings from the microwave and sprinkle with the topping. Set the compotes to one side. Add the noodles to a pan of boiling water with the saffron and cook for 3-4 minutes. 8 Remove the meat from the oven and brush with the glaze. Return to the oven for another five minutes. 9 Heat the butter in a large frying pan. Add the spinach and cook for 2-3 minutes until wilted. 10 Drain the noodles, place in the centre of the serving plate and top with the spinach. Cut the meat in half on the angle and place on top of the spinach. Drizzle the chilli sauce around the plate and serve the compote. Recipe by: Cant Cook Wont Cook

Calories Per Serving: 363 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Lemongrass Pork Tenderloin with Sweet Thai Chilli Glaze. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free