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Serves 4
Ingredients
2 tenderloins of pork
juice of half a lemon
1 clove of garlic
10ml cumin
half a medium aubergine
100g roasted flaked almonds
100g dried apricots
zest and juice of one lime
25g sugar
salt and pepper
Method
Trim the pork of fat and sinew. Make a marinade with the lemon,
crushed garlic and cumin. Put the pork in the marinade and put
in the fridge for few hours. Slice the aubergines into 1cm cubes
and roast them on a dry baking tray until brown.
Salsa:
Slice the apricots and add the almonds, sultanas, lime juice and
sugar, then add the aubergines and season to taste.
Put a frying
pan on the heat and cut each of the pork fillets into two pieces.
Seal the pork in the pan and put in a hot over for 10 minutes. Leave
the pork to rest for five minutes before slicing and serving with
the salsa.
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