Ingredients
- For the pork marinade:
- Pork tenderloin
- 2 sprigs thyme, picked
- 1 garlic clove, chopped
- 1 tsp black pepper
- 1 sprig rosemary, picked
- 2 tbsp dark rum
- For the rum gravy :
- 300 ml beef stock
- 5 tbsp dark soy sauce
- 75 ml tomato ketchup
- 1 medium onion, diced
- Black pepper to taste
- 2 tbsp dark rum
- 2 garlic cloves, chopped
- ½ red pepper, finely diced
- ½ yellow pepper, finely diced
- ½ green pepper, finely diced
- 3 sprigs thyme
- 1 Scotch bonnet pepper, whole (remove before serving)
- Double cream to taste
- For the mixed vegetables:
- ½ white cabbage
- 2 carrots, peeled
- 100 g green beans, trimmed, cut into 4 pieces
- 2 tbsp water
- 50 g salted butter
- A few drops West Indian hot pepper sauce
- 2 sweet potatoes, peeled
- 4 small sprigs of rosemary to garnish
- Salt and black pepper
- Vegetable oil
Preparation
Step 1
Slice the pork loin into ½ inch rounds (medallions) and rub all over with the picked fresh thyme, chopped garlic, black pepper, picked rosemary and 2 teaspoons of dark rum.
Place in a fridge to marinate for no less than 30 minutes, overnight if possible.
2. Pour the beef stock into a pan and bring to the boil.
Add all the gravy ingredients except the cream into the pan and simmer over a medium heat for 50 minutes, until reduced by a half.
Remove the Scotch bonnet pepper and check the sauce, adjust the seasoning if needed.
3.Slice each sweet potato into 4 thick slices and cook in boiling water for 10 minutes or until they are almost cooked. Drain and set aside.
4. Chop the white cabbage into quarters and then into 1½ inch dice. Using a mandolin or vegetable peeler, cut the carrots into ribbons.
Place the trimmed beans, diced cabbage and carrot ribbons into a pan with 2 tablespoons of water, a tablespoon of salted butter, black pepper and a touch of hot pepper sauce to taste.
Place the lid on the pan and steam for 7-8 minutes, half way through stir the vegetables to coat them in the melted butter mix.
5. Brush the excess marinade from the pork so it doesn’t burn.
Add 3 teaspoons of vegetable oil to a hot pan and fry the pork medallions (2 per portion) until golden on each side.
Remove from the pan and set aside in a warm place to rest.
6. In the pan the pork was cooked in, add another 3 teaspoons of vegetable oil and heat over a high flame.
Add the par boiled sweet potato slices to the pan and fry until golden and crisp on both sides, then drain on kitchen paper.
7. Add all the sealed pork medallions and the juices to the gravy and simmer on a gentle heat for another 2 minutes.
Add a little cream to the gravy to finish the sauce and lighten the colour.
Taste and adjust the season if needed.
8. By now the vegetables will be ready so take them off the heat, but keep lid on until ready to serve.
9. To serve place the sweet potato and steamed vegetables on warm plates. Top with the pork medallions coated in rum gravy, spoon over a little extra sauce and garnish with a sprig of rosemary.