Salt and pepper pork with quick pickled salad
- Published: 21 Sep 15
- Updated: 18 Mar 24
sweet and sour pickled salad works perfectly with this salt and pepper pork recipe.
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Serves 4
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Hands-on time 20 min
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Ingredients
- 600g British free-range pork tenderloin
- 3 large carrots
- 1½ tbsp caster sugar
- 1½ tbsp cider vinegar
- 2 tsp black peppercorns
- 1 tsp sea salt
- 2 tbsp plain flour
- 2 tbsp vegetable oil, plus extra for brushing
- 1 cucumber
- Small bunch fresh coriander
To serve
- Lime wedges
- Steamed rice
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Method
- Take the pork out of the fridge to take the chill off. Grate the carrots into a bowl, add the sugar, vinegar and a pinch of salt, then mix well. Slice the pork into 2cm thick rounds, then press lightly with your hands to flatten.
- Crush the peppercorns (see tip) and sea salt to coarse crumbs in a pestle and mortar, add the flour and combine. Brush the pork with a little oil and toss in the salt and pepper mixture to coat lightly.
- Heat the 2 tbsp oil in a wide frying pan over a medium- high heat, add the pork and cook for 1½ minutes on each side (don’t overcrowd the pan).
- Slice the cucumber and mix with the carrot, then tear in the coriander. Serve with the pork and some steamed rice and lime wedges, if you like.
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- Recipe from August 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 364kcals
- Fat
- 15.2g (3.2g saturated)
- Protein
- 35.3g
- Carbohydrates
- 21.3g (15.2g sugars)
- Fibre
- 5.9g
- Salt
- 1.7g
delicious. tips
This is good using Sichuan peppercorns as well as or instead of black. Keep the proportions the same.
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