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Spicy Pork Loin


Masterchef New Zealand on TVNZ Ondemand

Spicy Pork Loin with Pear, Apple and Fennel in Thyme Butter
Recipe by Jax Hamilton

Preparation Time: 10 Minutes plus 60 minutes for marinating
Cooking Time: 30 Minutes

250g hot Peppadews
2 cloves garlic
1 tsp allspice
1 tsp cinnamon
1/2 tsp nutmeg
1 bunch spring onions
1 tbsp Homebrand brown sugar
500g pork loin
Lupi olive oil
salt and freshly ground black pepper
2 tbsp Mainland butter
handful of fresh thyme, leaves picked
1 apple, cored, sliced thinly
1 pear, cored, sliced thinly
1 large fennel bulb, sliced thinly

1. Preheat the oven to 190C. In a blender, place the Peppadews, garlic, allspice, cinnamon, nutmeg, spring onions and Homebrand brown sugar and blend to a fine paste. Spoon the marinade over the pork and allow to marinate for one hour.

2. Heat a large ovenproof frying pan over medium-high heat and add a little oil. Season the pork with salt and pepper, then place the pork in the frying pan and sear the meat, ensuring that every part of the loin is coloured. Place the pork in the oven for 7 minutes or until cooked to your liking.

3. Place a medium sized frying pan over medium heat. Add the Mainland butter to the frying pan and then add the thyme leaves. When the butter is bubbling, add the apple, pear and fennel to the pan and toss through the butter, ensure all are well coated. Allow to soften slightly, then season, remove from the heat and set aside.

4. Remove the pork from the oven and allow to rest for around seven minutes.  Slice on an angle.

5. To serve, place fruit and fennel in the middle of plate and top with sliced pork loin.

This recipe is untested in the MasterChef kitchen.




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