lemongrass pork tenderloin with sweet thai chilli glaze

FOR THE GLAZE FOR THE NOODLES FOR THE WINTER COMPOTES Preheat oven to 220c/425f/Gas 7.

Heat 1 tbsp oil in a medium frying pan. Place the meat in a medium bowl and rub over the lemongrass. Season with salt and pepper.

Cut the meat in half, add to the frying pan and cook for 3-4 minutes until golden all over.

Add the vinegar, sugar, garlic, chilli, lime juice, ginger and ketchup to a medium pan. Boil and simmer for 6-8 minutes until thickened and glossy.

Remove the meat from the pan and place in a roasting tin. Cook for 10-12 minutes until cooked through and golden.

Divide the blackberries and plums between two ramekins. Sprinkle over the sloe gin and pour over the custard.

Microwave on high for two minutes until both compotes are hot. In a small bowl mix together the hazelnuts, amaretti biscuits and cinnamon.

Take the puddings from the microwave and sprinkle with the topping. Set the compotes to one side. Add the noodles to a pan of boiling water with the saffron and cook for 3-4 minutes.

Remove the meat from the oven and brush with the glaze. Return to the oven for another five minutes.

Heat the butter in a large frying pan. Add the spinach and cook for 2-3 minutes until wilted.

Drain the noodles, place in the centre of the serving plate and top with the spinach. Cut the meat in half on the angle and place on top of the spinach. Drizzle the chilli sauce around the plate and serve the compote. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.