Friday, 11 April 2014

Middle Eastern Pork Loin

It's Friday night, and I really really have to get this post up as I am getting really behind! I have been a busy little bee in the kitchen, but have been so busy with everything else that I keep running out of time to sit down and get the recipes typed up. So, I think the secret here is to do less chatting, more recipes!!

So, here we go. No waffling, just food!

This recipe was inspired by a recipe by Nadia Lim in her latest cookbook. There was a yummy sounding recipe made with pork which had a delicious sounding rich tomato sauce. I've made the sauce 'real food' friendly, and served the pork with a medley of vegetables with middle eastern flavors.

Middle Eastern Pork Loin

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

500g pork loin (or meat of your choice - chicken thighs or lamb loin would also work really well)
4 tbsp tomato paste
2 tbsp coconut milk
3 tbsp coconut aminos (or gluten-free soy sauce)
a few grinds of black pepper

2 zucchinis, halved lengthways, then sliced thickly on the diagonal
1 large eggplant, cut into thick slices then diced
2 cups mushrooms, cut into chunks
1 onion, halved then thinly sliced
1/2 tsp ground fennel seeds (if you can't find ground ones, use whole ones and grind in a coffee grinder or mortar and pestle)
2 tsp ground cumin
1 tsp paprika
juice of 1/2 a lemon
1/4 cup stock or water
2 cloves garlic, grated
1 tbsp coconut oil
salt and pepper to taste

1. In a small bowl, mix together the tomato paste, coconut milk, coconut aminos, and pepper.
2. Prepare pork loin (remove any sinew or excess fat) then place in a large bowl. Pour the marinade mixture over the pork and ensure pork is well coated. Marinade for at least 30 minutes, even overnight if you have time.
3. Preheat oven to 210C.
4. Place pork loin on a baking tray (take pork out of the marinade and set leftover marinade aside) and bake for about 20-30 minutes until cooked through. Remove from oven and leave to rest for 10-15 minutes before slicing
5. While pork is cooking, use a small pot to heat leftover marinade. Simmer gently for about 10-15 mins until a thickened sauce is created.
6. In a large frying pan over a high heat, heat oil, then add onion, garlic, ground fennel seeds, ground cumin, and paprika. Fry off for a couple of minutes until the aroma is released, then add eggplant and stock or water. Cook for a few minutes until eggplant is softened.
7. Add zucchini and mushrooms and fry for a couple of minutes until vegetables are tender but firm (except for eggplant which should be nice and soft).
8. Squeeze lemon juice over vegetables and mix in well.
9. When pork has rested, cut into thick slices on the diagonal. Serve on top of the vegetables and top with the tomato sauce.