Pork Fillet in a Black Garlic Marinade, Served in Lettuce
(serves 4 easily)
2 medium pork tenderloins, completely trimmed of membranes and fat
1 whole head black garlic
2 tbsps soy sauce
juice of 1 lime
1 tbsp sesame oil
1 red pepper, diced
1 large Portobello mushroom, diced
1 tbsp olive oil
2 tbsps pinenuts, chopped
handful cilantro/coriander leaves
1/4 cup plum sauce
1 head Boston or iceberg lettuce, pulled into large leaves
Place the trimmed tenderloins in a Ziplock bag. In a small bowl, combine the garlic, soy sauce, lime juice and sesame oil and mash them together, then leave for 5 minutes or so to let the acid in the lime juice break down the garlic. Mash some more until nice and smooth, then pour all the marinade into the bag with the pork and seal well. Squish around until the tenderloins are completely coated with the marinade. Leave in the fridge for as long as you can, within reason: an hour to a day.
Jut before you’re ready to eat, assemble the rest of the ingredients, and saute the peppers and mushrooms in the olive oil. Set aside. Cut the tenderloins into 1‑inch slices and place in a food processor, then blitz until chopped but not pureed. Heat a heavy frying pan to very hot, then add the pork and saute, breaking up with a wooden spoon as you go. When cooked, remove to a bowl.
Serve all ingredients with lettuce leaves, and pile on as you like! Have plenty of napkins, as it’s a messy dish.
