Try this pork with mango and pepperoncino recipe for a tasty tropical twist. Made with chili, lemon and thyme, this recipe has the most incredible spicy and sweet flavour.
This recipe featured on Michela’s Tuscan Kitchen which aired on Foxtel in Australia April 2016
Ingredients
1 pork fillet approx 400g divided into 2
8 thin slices of bacon
Fresh thyme leaves picked and chopped
2 peaches or mango
1 bunch soft watercress
1 fresh red chili sliced thin
1 lemon juiced
Salt and pepper
METHOD
PREHEAT oven to 200c.
LAY out on a flat bench the 8 slices of bacon divided 4×4.
SPRINKLE over the top all of your fresh thyme.
PLACE the pork fillets on the bacon, season well and wrap tight and secure.
HEAT your oil in an oven proof frying pan and once hot place your pork fillets in the pan until sealed all over
PLACE in the preheated oven for 12/14 mins.
PEEL your peach or mango and chop into small cubes place in a bowl and squeeze the lemon juice over the fruit add the chili and leave to rest for the flavours to infuse.
DRESS your two plates with the washed watercress.
REMOVE the pork from oven and let rest for 2/3 mins
PLACE your peach or mango on top of watercress with all its juices.
SLICE the cooked pork fillets into four each season and place on top or around the watercress and fruit. season and enjoy.
Ingredients
1 pork fillet approx 400g divided into 2
8 thin slices of bacon
Fresh thyme leaves picked and chopped
2 peaches or mango
1 bunch soft watercress
1 fresh red chili sliced thin
1 lemon juiced
Salt and pepper
