You organise a dinner party, you get your guests on board, one to bring the nibbles, one to make a salad and you take on the entree and main, they know you for your cooking, you want to show off paleo so you go mental searching online for something that will a) impress b) make you happy, c) will look freaking sensational and d) will not send you below the poverty line prior to next month’s pay. I threw those four requirements into my head and sat down with wine and Google. This is what I found, PORK TENDERLOIN IN A CHERRY CORIANDER SALSA.
The original recipe I got from the fab folks at Bon Appétit but I changed it to my liking, lazied it up and made it into uber JK nomnoms. You can prep this all in advance and just bring it out and cook on the barbecue when it is time, the best part about this – more time with my guests. The entree/ accompanying dish I served with this was BALSAMIC HONEY BARBECUED WATERMELON and together they did truly make an awesome Valentine’s Day dinner. One of the guests brought all the ingredients for a brilliant green salad, that I whipped togetherto also accompany.
My biggest mistake during the prep was to not thoroughly rinse out the coriander – it had some grit in it and I felt it in some bites, this annoyed the crap out of me :). So make sure you rinse out all vegetables and fruit properly! The other thing I did was swap out the vegetable oil for coconut oil so it was full paleo.
YOU WILL NEED:
1 bunch coarsely chopped fresh coriander (cilantro), rinsed & divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice (about 2-3 limes), divided
1/4 cup coconut oil
2 pork tenderloins, about 1.25kgs total (the most expensive part of the dish)
250gms fresh cherries, stemmed, pitted, halved (may be difficult to make this dish unless in season – SEE BELOW for harvest chart in Australia – in Europe and USA peak season is usually June/ July)
1 fresh large hot chilli, thinly sliced crosswise
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper
YOU WILL NEED TO:
- Combine 1/2 coriander, 1/2 minced shallots, 4 tablespoons lime juice, and coconut (or vegetable) oil in a resealable plastic bag or large tupperware container. Add pork; seal bag/ container and turn/shake to coat. Marinate at room temperature for a minimum of 15 minutes, turning occasionally, alternatively I allowed it to marinate for about 90mins. I prepped it before guests arrived and put in the fridge, I took it out for 15mins before cooking – the downside of refrigerating is the coconut oil will solidify, but have no fear, it still rocks it on the BBQ
- Meanwhile, combine remaining coriander, shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season lightly with salt and pepper and set aside to let flavours combine – again – this I prepped completely before guests arrived and left in fridge, removed to come to room temperature while I cooked the meat
- Remove tenderloins from marinade and season generously with salt and pepper
- Prepare a grill to medium-high heat. Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, if, like me you do not have a meat thermometer (about 15-20mins – slice one through the centre – should still be slightly pink). Let rest 10 minutes. Cut into thin slices and serve covered with salsa
- Serve with a Grenache or a decent Chardonnay