Rum, cinnamon and orange marinade with pork
Crispy duck with miso soup and radish dressing
With Luca Villari
Time: 1 hour
Cost per person: $7.50
1/2 cup dark rum
2 Tbsp honey
Zest and juice 1 orange
4 Tbsp coriander leaves
2 tsp ground black pepper
2 tsp ground ginger
1 tsp cayenne pepper
2 tsp salt
3 x 250g-300g pork tenderloins, trimmed and sinew removed
SERVE WITH: Mango salad
1 mango, peeled and cut into thin strips (if fresh mango is unavailable, use canned)
1/2 Lebanese cucumber, peeled and cut into thin strips
2 spring onions, sliced on an angle
2 Tbsp mint leaves, sliced
2 Tbsp coriander leaves, sliced, plus a few sprigs for garnish
1 red pepper, halved, deseeded, then cut into strips
3 Tbsp toasted peanuts, roughly chopped
2 Tbsp Thai sweet chilli sauce
To make the marinade, place rum, honey, orange zest and juice, coriander, pepper, ginger, cayenne and salt in a blender and pulse for 30 seconds. Put tenderloins in a shallow dish, pour over marinade and leave to stand at room temperature for 30 minutes.
Preheat barbecue or chargrill until hot. Remove meat from marinade, pat dry with paper towels, then cook on hot barbecue or chargrill for 3-4 minutes on each side, depending on thickness of meat.
Remove from heat, rest for 5 minutes, then slice.
To serve, arrange salad on serving plates and top with sliced meat, then more salad. Garnish with coriander.
TO MAKE THE SALAD: In a bowl, mix together all salad ingredients and season with salt and pepper to taste.
(TX: 14 November 2011)