Generally one to favour spicy food, I eyed the pork tenderloin fillet in the fridge the other night. It needed heat and lots of it. Fortunately, I always have a pot of ready made jerk paste (see recipe here) in the fridge (I really can't live without it) and used that. For this recipe you can use any type you like from a paste to a powder, but I will always recommend making it yourself. If you do use powder just add some oil to the marinade.
I also have used Fufu which is a staple in parts of Africa and South America. You can get varying types made with cassava flour, but the one I have made is from plantain flour. Its quick, delicious, similar to potato (bit starchier) and gluten free. Try it!
For the pork:
1 pork tenderloin (trimmed of fat)
3-4 tbsp. good jerk paste
1/2 red pepper, sliced
1/2 white onion, sliced
drizzle oil
3/4 cup vegetable stock (cube is fine)
Put the pork, uncut, into a zip lock back with the marinade and massage in well. Put in the fridge for between 1-6 hours.
When ready to cook, set the oven to 200 C. Place the sliced peppers and onions down the centre of a roasting tray. Place the pork on the top and roast for 40 minutes. Take the tray out of the oven and add the stock (not over the meat - you want to keep that crust). Cover with foil and turn the oven down to about 180 C. Cook for a further 20 minutes. Remove from the oven and leave to rest for 5-10 minutes. Slice to serve.
For the mango salsa:
Chop 1 large ripe mango into a bowl, Add 1/2 chopped red onion, 1/2 small red (bell) pepper, a handful chopped coriander & the juice of a lime. Mix and chill until needed
For the Fufu:
Put 1 cup fufu flour into a small saucepan with 1 cup hot water and mix well. Keep adding boiling water bit by but and keep mixing until it has the texture you like (I like it like smooth mashed potato). Season with salt & pepper and add anything you like. I added 1 tsp. garlic powder and 3 chopped spring onions.
Serve the fufu in the middle of the plate, add jerk pork slices and drizzle over the onion and pepper sauce from the roasting tray. Serve with the mango salsa and some avocado slaw. A wedge of lime and....enjoy!
