Ingredients
- 500g piece pork tenderloin, trimmed of silvery sinew
- small pack fresh coriander, to garnish
- small pack mint, to garnish
For the marinade
- 2 tbsp soy sauce
- 1 garlic clove, crushed
- 1 tbsp light muscovado sugar
For the dressing
- 100g gooseberry, topped and tailed
- 2 tbsp golden caster sugar
- 1 long, hot red chilli, shredded
- 2 tbsp light olive oil
- 1 tbsp fish sauce
For the salad
- ½ cucumber, cut into small cubes
- 6 spring onions, shredded lengthways
- 100g (about 10) French breakfast or ordinary radish, halved
Method
-
Mix the marinade ingredients together in a shallow container or food bag. Cut the pork into 2 pieces (simply to make it fit the pan better), slash a few times, then leave it to steep in the marinade for at least 30 mins, or up to 24 hrs.
-
Make the dressing ahead, too. Finely chop the gooseberries in a food processor or by hand. Put the sugars and chilli in a saucepan with 1 tbsp water. Heat until the sugar dissolves, bring to a simmer, then add the gooseberries and all their juices. Off the heat, stir in the oil and fish sauce. Cool.
-
When ready to cook, either fire up the barbecue and wait until the coals are white hot, or heat a griddle pan. Shake the excess marinade from the pork, then sear for a total of 20-25 mins, depending on thickness, turning the meat 4 times until charred but still juicy. Rest the pork on a plate for 5 mins while you divide the salad ingredients between 4 plates, then slice the meat at an exaggerated angle. Serve on top of the salad – don’t forget to spoon any resting juices over the meat – and finish each plate with 2 tbsp dressing and the herbs.