With the pending arrival of a baby expat, I’ve continued in my mission to check out some of the Jamie Oliver 15 Minute Meal recipes he’s demonstrated on his program currently showing on Channel 4. Perhaps I’m optimistic, but I figure that a meal that can be thrown together in roughly 15-30 minutes might be doable with a newborn? The 416expat has also shown an increased interest in cooking lately and has also tried his hand at reproducing some of the recipes. I’ve got to admit, recipes that (1) produce leftovers and (2) 416expat demonstrates an enjoyment and interest in preparing are particularly appealing to me at the moment.
My latest attempt has seen me reproducing Jamie’s Glazed Pork with Spicy Rice. I went for quinoa instead of rice but really enjoyed the flavour adding cumin, smoked paprika, and fennel seeds produced. We used the leftovers the next day in sandwiches topped with the quinoa, pork, arugula/rocket. Let me know what you think!
Glazed Pork with Spiced Quinoa – Adapted from Jamie’s 15 Minute Meals on 4oD
600g pork tenderloin (aka pork fillet in the UK)
salt and pepper
1 tbsp all spice (ground)
1 tbsp olive oil
Cut the tenderloin into 2 pieces of equal length that will fit into your frying pan. Score the length of each piece and open like a book. Place on a large sheet of parchment paper. Season with salt, pepper, and all spice. Fold the parchment paper over and, using a rolling pin/frying pan/mallet, tenderize the meat until it is of equal thickness. In a pan, heated over medium high heat, add the olive oil and the pieces of pork. Leave on the heat to allow a crust to form. Flip after a few minutes, cooking both sides. While the pork is cooking, throw together the sauce below. Also, get your grill/broiler warming up.
4 tbsp ketchup
2 tbsp brown sauce (aka HP sauce)
1 tsp tobascco
1 tbsp soy sauce
2 tbsp Worcester sauce
1 tbsp honey
2 cloves garlic, crushed
pinch of salt
thin out as needed with apple juice
Mix together. When the pork is nearly done, remove it from heat and carefully spoon the sauce over the pork. It will splatter when it hits the pan so be careful. Keep any extra sauce aside for later. Put the pan under the broiler to finish pork with glaze/sauce.
Prepare quinoa in a quantity that works for you (I made 160ml quinoa with 1L water)
3 ribs celery
1 red onion
splash olive oil
1 tsp fennel seeds
pinch or two of cumin
1 tsp smoked paprika
Roughly chop the celery, peppers, and red onion. Add a splash of olive oil to a large pan. Add the olive oil, vegetables, and spices. Cook, after a few minutes adding a splash of water to help break the frying and encourage the vegetables to steam. When Quinoa is finished, add to the vegetables, tossing together and finishing with the juice of half a lemon.
Serve the pork with the quinoa and sauce.