- 5 tbsp soft light brown sugar
- 3 tsp ground cumin
- 3 tsp ground allspice
- 6 tbsp olive oil
- Juice of 3 limes
- 1 tbsp dried oregano
- 2 x 400g pork fillets
- 300g plum tomatoes, halved
- 1 green chilli, halved, deseeded and chopped
- 2 tsp picante pimentón (smoked paprika)
- 1 small Fairtrade Pineapple, peeled, cored and cut into chunks
- 2 Fairtrade Bananas, peeled and sliced
- 1 green dessert apple, cored and chopped
- 3 tsp ground cinnamon
New Mexico Pork with Manchamantel Sauce
- To make the marinade, mix together 2 tablespoons of the brown sugar, ½ teaspoon of salt, all the cumin and 1 teaspoon of the allspice. Stir in 3 tablespoons of olive oil, the juice of 1 lime and the oregano. Rub over the pork fillets, cover and marinate overnight in the fridge, turning occasionally.
- Preheat the oven to 200°C, gas mark 6. Heat the remaining oil in a frying pan and cook the tomatoes for 3-4 minutes over a fairly high heat, until they are well coloured and almost charred. Add the chilli and picante pimentón, season, then reduce the heat. Cook for a further 2 minutes.
- Add the fruit, the remaining allspice, sugar and lime juice together with the cinnamon, and cook for about 15 minutes, covered, over a low heat. Stir occasionally until the fruit is tender, then season to taste.
- Place a small flameproof roasting tin over a high heat and, when it’s really hot, add the pork fillets and brown all over. Transfer to the oven and cook for 20 minutes. Remove from the oven, cover the meat with foil to keep warm and allow to rest for 10 minutes. Carve into thick slices and serve with the manchamantel sauce, which can be served either hot or at room temperature.
- Preparation time: 15 minutes, plus marinating
- Cooking time: 40 minutes
- Total time: 55 minutes, plus marinating
Typical values per serving:
Average user rating Based on 4 ratings
This recipe was first published in Thu Mar 01 00:00:00 GMT 2007.