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Tenderloin tataki with mango sauce

Sweet and sour flavours combine beautifully in this vibrant dish

Tenderloin tataki with mango sauce 960x540

Ready In

2 hours

Cooking time

15 minutes

Prep time

1.5 hours

Serves

2 people

Ingredients
300g Frozen Iberico pork solomillo
2 tablespoons Valdespino sherry vinegar.
2 cloves garlic
130g brown sugar
40g sesame seeds
1 tablespoon Soya sauce
Salt
Brindisa 100% Arbequina X.V. o/o, 1lt tin
150g Mango organic compote
2 teaspoons of Alemany Rosemary honey
1 green bell pepper, finely sliced
1 teaspoon of coriander seeds
1 teaspoon of ground cumin
1 teaspoon of mild curry powder
¼ teaspoon of turmeric
½ teaspoon of cayenne powder
½ glass of water
Navarrico whole Piquillo peppers, D.O.P. jar
Sprigs of fresh coriander
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Method

  1. Combine the soya sauce, sugar, salt, sesame seeds, vinegar and olive oil and put the pork in the marinade for approximately 1 hr 30 mins.
  2. Remove the meat from the marinade, pat dry with kitchen paper, and fry for about 12-15 minutes in a hot pan, giving it a good colour (take care not to overcook, the meat should still be pink in the middle). Allow to rest in a warm oven for 5-10 minutes.
  3. Meanwhile fry the slices of green pepper and mango compote in the spices for about five minutes. Then transfer to a food processor, add the honey and give it a quick blitz. If the consistency is too thick add some water.
  4. Slice the meat and lay on a serving dish, pour over some of the sauce and then sprinkle with finely chopped, fresh coriander and small pieces of piquillo peppers. Finish with a quick drizzle of olive oil.

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Ingredients
300g Frozen Iberico pork solomillo
2 tablespoons Valdespino sherry vinegar.
2 cloves garlic
130g brown sugar
40g sesame seeds
1 tablespoon Soya sauce
Salt
Brindisa 100% Arbequina X.V. o/o, 1lt tin
150g Mango organic compote
2 teaspoons of Alemany Rosemary honey
1 green bell pepper, finely sliced
1 teaspoon of coriander seeds
1 teaspoon of ground cumin
1 teaspoon of mild curry powder
¼ teaspoon of turmeric
½ teaspoon of cayenne powder
½ glass of water
Navarrico whole Piquillo peppers, D.O.P. jar
Sprigs of fresh coriander
Add all to basket

Add in stock items to your basket

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