"Pork & Prawn" With Parsnip Purée & Mango Salsa
Summer never stops in Queensland, even in the three days of Winter each year we can find ourselves craving a fresh-side and an excuse to eat prawns!
Working in meat, we've put a lot of time and effort into pairing the finest cuts with the perfect sides, and of course Australia's best seafood while we're at it - combining our collective knowledge has produced this easy, tasty recipe.
There are three moving parts in this recipe:
- Something hot for cooking (A BBQ works best as it allows you to cook on direct and indirect heat with ease),
- A food processor for blending the Purée (you can always sub it out for Mashed potatoes if you're not loving the idea - but we can assure you it's as easy as and pairs perfectly.)
- A saucepan and lid for creating the Jus - it looks as good as it tastes.
Without further ado, let's get to it!
Pictured: Serves Two
Pork Eye Fillet With Prawns, Parnsip Purée, Jus & Mango Salsa
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Category
Pork
Servings
4
Prep Time
10 minutes
Cook Time
25-30 minutes
Ingredients
8 Green Prawns - Whole
-
1 Borrowdale Pork Eye Fillet - About 500g
1 Whole Mango
-
500ML Beef Stock
5 Parsnips - Chopped Into 1" Thick Pieces
Olive Oil
-
Murray River Salt Flakes
-
Cracked Pepper
1 Bunch Parsley
1/2 Red Onion
50g Caster Sugar
1 Cup Red Wine
Directions
Parsnip Purée
In a large saucepan, pour in 1L of cold water and add your parsnips to the saucepan.
Lightly salt the water, place a lid on the saucepan and bring to boiling. (As opposed to adding the parsnips to boiling water, this ensures they cook evenly). Boil until tender (a butter knife goes through with little to no resistance).
Drain the parsnips, reserving 1 cup of the liquid in the pan.
Place the parsnip pieces into a food processer, set the lid and process the parsnips until the mixture begins moving on its own.
Slowly introduce the reserved water to the purée, 1 tablespoon at a time. Continuing to blend in between adding water.
Continue this process until the parsnips begin to reach a texture a little smoother than mashed potato.
Once you have achieved this texture, add 1 tablespoon of olive oil and season with salt and pepper to taste. Give the purée a final pulse to combine the seasoning.
Set aside.
Jus
Bring a saucepan to medium heat. Add 2 tablespoons of caster sugar to the pan and let heat until it begins to caramelise and turns amber in colour (keep an eye on this as if the sugar begins to burn it will become bitter).
Once caramelised, slowly add the red wine, bring to the boil and reduce to a simmer.
Once the sugar-wine mixture has achieved a syrupy texture - Add beef stock and cook for about 15-20 minutes until the liquid has reduced by about three quarters.
Once reduced, turn your heat off and place a lid on the saucepan to allow the jus to stay warm enough to serve.
Mango Salsa
Scoop your mango from its shell and dice into 1/2cm cubes. Finely dice the red onion and the leaves of three sprigs of the parsley. Combine the mixture in a bowl with a touch of olive oil and set aside.
Pork Eye Fillet
Pre-heat an oven, or BBQ to 180 degrees.
Lightly oil, salt and pepper the eye fillet.
Roast the fillet in a baking tray in the oven, or in a barbecue with the lid down at approximately 180 degrees until your ideal doneness or about 6 minutes per side.
Place the pork aside loosely tented in foil to rest while you prepare the prawns to serve.
Prawns
Bring a pan or BBQ to a high heat. Lighly dress your prawns with extra virgin olive oil and a pinch of salt and pepper.
Bring a pan or BBQ to a high heat.
Cook the prawns on high heat for 2 minutes on each side. Peel the prawns and serve or serve whole.
Bringing It All Together
Cut a portion from your pork fillet, place the fillet in the centre of the plate.
Add a smear of your parsnip puree to one side, a dollop of your mango salsa to the other side of the fillet.
Drizzle the jus over the pork and the puree.
Place your prawns on-top of the pork and serve!
Recipe Note
Preparing The Pork Tenderloin:
If you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking. Trimming excess fat is optional.
Use a meat thermometer inserted into the middle of the thickest part to determine it's donenness.
* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).
* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).