This tomato, pepper, ginger & apple medley goes well with pork to add flavour and juiciness to the dish.
- Servings : 2
- Prep Time : 5 mins
- Cook Time : 25 mins
- Ready In : 30 mins
Ingredients
- 3 medium or 2 large Red Onions
- 1 large Green Bell Pepper
- 1 large Red Bell Pepper
- Handful of Sultanas (approx 25)
- Piece of Root Ginger
- 2 small or 1 large Cooking Apple – sliced (add some lemon juice when cut to stop it going brown)
- 6 medium to large Vine Tomatoes
- 1 Courgette (optional)
- 4 tbsp Lemon Juice
- 2 sprigs Parsley
- 2 tsp dried Oregano
- 2 tsp Muscovado sugar
- 1 tbsp Rapeseed or Olive Oil
Method
Step 1
30 minutes before the pork serving time, use the frying pan that the pork was cooked in and add another 2 tablespoons of olive oil.
Step 2
Add the chopped onions and peppers and fry on a high heat for approx 5 minutes.
Step 3
Add the sliced, cored, skinned apple and fry for 2 minutes. Before it goes brown, add the lemon juice and stir thoroughly.
Step 4
Add the sliced tomatoes and grated ginger.
Step 5
Cook for a further 5 minutes and the mixture will become juicier. Add a little passata or tomato juice if a slightly richer tomato flavour is required. Add 2 pinches of Low Salt (low sodium) and the fresh oregano, chopped and removed from the stem.
Step 6
Add the sultanas, cooking the mixture until the mixture is thoroughly cooked and the sultanas have increased in size. Add the sugar near the end of the cooking.
Step 7
Pour the mixture over the Pork Tenderloin and serve in a pre-heated dish.
Top Tips
- Keep the vegetable mixture firmish, not sloppy. Regulate the heat to achieve this.
Equipment
- Non-stick frying pan
- Kitchen foil
