Hoisin pork with Cauliflower Mash
Asian-inspired tender baked pork served with mash and colourful vegetables. Preparation time: 10 minutes Cooking time: 30 minutes Serves: 4 Ingredients 2 tablespoons hoisin sauce 2 cloves garlic, crushed 2 teaspoons Chinese five-spice powder freshly ground black pepper, to taste 1 large or 2 small pork tenderloin fillets (500 g), trimmed of fat and silver 1 tablespoon chopped spring onion, to serve 6 carrots (500 g), peeled, cut into fingers 2 bunches broccolini, trimmed Cauliflower mash 1 small cauliflower (1 kg), chopped finely 2 cups low-fat milk 2 cups water 2 tablespoon reduced-fat cream cheese freshly ground black pepper, to taste
Method1. Preheat oven to 200°C (180°C fan forced). 2. Combine garlic, hoisin, five-spice and black pepper in a cup. 3. Place pork in a small baking dish, spoon marinade over pork and toss to coat; tuck tail end of pork under for an even thickness. Bake uncovered for 20–25 minutes until browned and just cooked through. Hint: Cover dish, refrigerate and marinate pork for as long as time permits, from 30 minutes to overnight. 4. Remove from oven, cover with foil and allow to rest for 5 minutes. 5. Slice pork thinly across the grain, reserving pan juices. 6. Meanwhile, cook cauliflower for puree. 7. Place carrots and broccolini in a steaming basket over a medium saucepan of boiling water; steam, covered, for 5–7 minutes or until carrots are tender but broccolini remains bright green. 8. To serve, divide cauliflower puree, broccolini, carrots and pork between plates; spoon pan juices over pork, sprinkle with spring onion and serve immediately. Cauliflower Mash 1. Place cauliflower in a medium sized saucepan with milk and water. 2. Bring to the boil and simmer for 15 minutes until cauliflower is tender. 3. Drain cauliflower, reserving milk mixture, then return to the hot pot (off the heat). 4. Mix through cream cheese and pepper. 5. Mash the cauliflower with a potato masher, adding up to 1/2 cup reserved milk for desired consistency. Notes: Make extra pork and use as a filling for rice paper rolls with carrot matchsticks, cucumber strips, beanshoots, mint, chives and hoisin dipping sauce.