For the spiced pork fillet
garlic cloves, finely chopped
black rice (400g cooked)
unsalted cashew nuts, chopped
fresh coriander leaves and first inch or so of stalks
extra virgin olive oil
red bell pepper, chopped
coriander leaves, chopped
jalapeño, seeded and minced
large lime, juiced (about ¼ cup lime juice)
Preheat the oven to 180C/350F/Gas 4.
For the pork, place the spices and salt into a bowl and mix well. Roll the pork fillet in the spice mixture to coat all over.
Heat the olive oil in an ovenproof pan and fry the pork until lightly golden-brown on all sides. Transfer to the oven and roast for 8-10 minutes, or until cooked through.
For the black rice. 1 tablespoon of oil in a pan and fry the onion and garlic for 3-4 minutes, until softened.
Add the turmeric and rice and stir well. Pour in the stock and bring to a gentle simmer.
Cover partially and simmer for 8-10 minutes, or until the rice is cooked. Drain off any excess liquid. Sprinkle with nuts and serve.
Salsa and pesto. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño.
Drizzle with the juice of one lime and mix well. Season to taste with salt.
For best flavour, let the salsa rest for 10 minutes or longer.
Put all pesto ingredients in blender and blitz until smooth.
Per 394g serving
Fat of which MUFA
Fat of which PUFA
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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