Mango-Glazed Pork Tenderloin

Nutrition per serve

Ingredients

• 1pcs spring onion
• 20g roasted peanuts
• 2clov garlic
• 10g South American seasoning
• 45g mango chutney
• 150g red cabbage
• 300g pork fillet
• 4pcs pita breads
• 30ml olive oil
• 10ml white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Line 2 oven trays with foil. Thinly slice the spring onion. Finely chop the peanuts. Crush or finely chop 2 garlic cloves. Put the South American seasoning, half the mango chutney, 2 tsp olive oil and 1 tsp white wine vinegar in a bowl, season with salt and pepper and stir to combine.
2. Step 2 — Char cabbage
   Heat 1 tsp olive oil in a large frypan over high heat (see Make it faster). Add the cabbage, cut-side down, and cook for 2-3 mins each side until charred. Remove from the pan and allow to cool completely, then very thinly slice with a sharp knife or mandoline.
3. Step 3 — Cook pork
   Drizzle the pork with 1 tsp olive oil and season with salt and pepper. Heat the same pan over high heat. Cook the pork, turning, for 4 mins or until browned. Transfer to the lined tray, brush with the mango chutney mixture and grill for 10 mins. Brush again and grill for 3 mins or until cooked through. Rest the pork for 5 mins.
4. Step 4 — Warm pita and make salsa
   Combine the garlic and 2 tsp olive oil in a bowl. Put 2 pita*, overlapping, on the remaining lined tray and brush with the garlic oil. Grill for 4 mins or until warmed through. Combine the peanuts, half the spring onion, remaining mango chutney, 2 tsp olive oil, 1 tsp white wine vinegar and 1 tsp water in a bowl and season with salt and pepper.
5. Step 5 — Serve up
   Combine 2 tbs mayonnaise and 1 tsp water in a large bowl and season with salt and pepper. Add the sliced cabbage and toss to coat. Slice the pork. Divide the pita among plates and top with the slaw, pork and peanut salsa. Scatter with the remaining spring onion, then fold over to enclose and enjoy!
6. Step 6 — Make it faster
   We've charred the cabbage in the pan to give the slaw a lovely smoky flavour but you can skip this step if you're short on time and just finely slice the cabbage.

Allergens

Sulfit, Eier, Peanut, Gluten, Sojabohnen, Wheat