- Serves: 2
- Effort: easy
For the infused oil
- 400 ml olive oil
- 1 tbsp small dried chillies
- 3 mandarins
- 3-4 whole fresh red chillies
For the pork
- 1 x 500 g pork tenderloin
- 1/2 tsp salt
- 1 tsp ground green peppercorns
- 2 sage leaves
For the chunky chips
- 4 King Edward potatoes
- vegetable oil, for deep-frying
For the truffle dressing
- 1 egg yolk
- 1/2 lemon, juice only
- 100 ml truffle oil
- 1 bunches watercress
- 200 g apple purée
1. Place the olive oil into a food processor with the dried chillies.
2. Peel the zest from 1 mandarin and add this to the food processor with the flesh from all 3 mandarins. Blitz until smooth.
3. Pour the mixture through a sieve into a large saucepan and leave to sit until the oil has separated from the mandarin and chilli juice.
4. Boil over a moderate heat for about 10 minutes, until the mandarin juice has evaporated.
5. Decant the warm flavoured oil into a bottle. Add the pared mandarin zest from the remaining 2 mandarins along with 3-4 red chillies.
6. Preheat the oven to 180C/gas 4. Season the pork with salt and freshly ground green peppercorns.
7. Heat the olive oil and sage leaves in a pan and fry the pork for 2 minutes on each side, to seal. Transfer to the oven and cook for 10 minutes. Remove from the oven and leave to rest for 5 minutes before slicing.
8. Meanwhile, top and tail the potatoes and cut each one into make 4 chunky chips.
9. Boil the potatoes for 10 minutes in salted water, strain and leave to dry on a clean tea towel.
10. Heat the vegetable oil in a deep fat fryer to 170C and fry the chips for 10 minutes, until golden and crisp.
11. To make the truffle dressing, whisk the egg yolk with lemon juice and slowly add the truffle oil, until fully incorporated. Season to taste.
12. Toss the watercress with the truffle dressing.
13. Divide the watercress between 2 warmed serving plates and arrange the chips alongside. Top with the sliced pork and drizzle with the mandarin and chilli oil. Add a spoonful of apple puree and serve.
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