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Favourite ‘all-Bajan’ recipe:
Tamarind glazed barbeque pork tenderloin with roasted butternut
squash puree and a golden apple compote
(Serves 2)
Ingredients:
Meet
Damani Gilkes
Pork tenderloin (one big or two small)
2 1/2 lbs butternut squash
1lb golden apples
2 cinnamon sticks
1 star anise
1 tbsp granulated sugar
2 tbsp of butter
Method:
1. Preheat oven to 385° F and take
out top rack from the oven.
2. Wash squash and cut the very
bottom of it, just enough that it
will stand on an oven proof pan
or dish. Place in your oven and
let it roast for 1 1/2 - 2 hours or
until a tooth pick goes straight
through the skin and flesh with
no resistance.
Brine:
1/2 cup water
2 tbsp salt
Juice of 1 large orange
3. While squash is in the oven, cut
away any white strips (or silver
skin) that might be on the pork
tenderloin. Place in a container
and pour brine mixture over
and let sit for half hour.
4. Mix tamarind paste with all
marinade ingredients and let sit
to infuse.
5. Remove pork from brine and
pat dry with a paper towel
and place in marinade. Rub
marinade all over pork, cover
and let sit for 10 minutes.
Marinade:
2 tbsp tamarind paste
2 tbsp soy sauce
1 1/2 tbsp honey
6. Bring golden apples to boil with
cinnamon sticks, star anise,
sugar and thyme. Turn down
the flame, medium to low and
let simmer uncovered adding
water if needed. When apples
are starting to break apart
remove from heat and strain
over a bowl in order to keep
the liquid. Remove spices and
put apples in blender or food
processor and puree adding
a little of the cooking liquid to
help. The end result should be
thick but still fluid.
7. After squash has cooled a
little, remove skin and seeds
and place squash in a food
processor with 2 tbsp of
butter and pulse until butter
is blended in and you have a
smooth velvety consistency.
8. Remove tenderloins from
marinade and put on a grill pan
and let cook on each side
for 2-3 mins, then place
in oven for 10 mins. (If you
don’t have a grill or grill pan,
give a quick sear in a frying
pan and then place in oven).