Maple roasted pork tenderloin

Serving size: 4
Preparation time: 10 minutes + resting
Cooking time: 50 minutes

2 medium whole pork fillets
4 tablespoons maple syrup
400g of dried split peas
2 tablespoons of olive oil
2 chopped shallots
400ml of vegetables stock
Salt and pepper to taste

For the curry sauce:
2 deseeded mild red chilli
2 fresh red pimentos
1 tablespoon of chopped fresh shallots
200ml of coconut milk
1 tablespoon of fresh chopped galangal
1 tablespoon fresh chopped ginger root
1 teaspoon of chopped garlic
1 teaspoon of chopped lime leaves

Featured in:
January 2011

To make the red curry place all the ingredients in a blender and chop until paste-like. Put in a jar and chill overnight or for better results let it rest for 2 days.

The night before soak the peas in cold water with a pinch of bicarbonate soda. In the morning place the oil and chopped shallots in a pan and cook for 1 minute. Add the peas and the vegetable stock and cook for 25 minutes. Set aside.

Season the pork tenderloin and pan roast on all sides for 1 minute each side. Put the tenderloin in a baking tray and bake at 180C for 10-12 minutes.

Add the maple syrup to the roasting pan and glaze the pork fillet every 3 minutes. When ready to plate, warm the red curry in a pan for 3-4 minutes and serve.

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