Meat Market

Colin Fassnidge and Anthony Puharich conjure up an easy late-summer meal with a fresh approach to the pork tenderloin.

C: Pork tenderloin. Don’t even touch it, don’t trim it. You slice it down the middle, like a steak, and open it out, flatten it out. We'll give it a great marinade: ginger, garlic, chilli, ground coriander and some sesame oil. A: Lemon zest? C: Lemon zest if the butcher wants it! Lots of seasoning. Then you hit the barbecue with this butterflied pork fillet and it will cook nice and quickly. A: What about a dressing? C: Let's do a coriander dressing. It's going to be ideal for family meals when the kids are in and out of the pool. A: And how are you serving this? C: What are you missing here? You marinate it, grill it, and just serve it with coriander dressing. A: It seems a bit simple. Where are the carbs? C: Okay, okay. I think we could serve it with a nice cabbage salad. Everyone is still feeling fat after Christmas and they want something light. A: Alright, I get the idea and that the carbs can be optional, but if we had a carb what would it be? C: Boiled potatoes. Pre-boil them… A: Really? C: Yeah then while you’re grilling the pork on the chargrill I would heat the potatoes – smash them a bit while they’re cold, stick them on the chargrill and drizzle them with a bit of sesame oil. A: Barbecued potatoes! C: Fass and the furious. A: No colcannon. Thank goodness. C: You know how I know it’s a good recipe? Because the butcher has chimed in at the end with a smart comment which is so last year! My recipe is so good he has had no choice but to stay quiet. A: I haven't exactly been quiet, but moving on… What do you need to know about pork? More than 90 per cent of smallgoods in this country – so your sausages, your pork, your ham – is made from imported pork. But there’s no way in the world that pork tenderloin will be imported. Buy it fresh and know that you’re supporting Aussies. C: Support your local quality butcher and you’re supporting the farmers, too. A: You're exactly right, for once. So you’d describe this as end-of-summer goodness around the pool? C: It’s fat-free Fass in Speedos!

PORK TENDERLOIN WITH CORIANDER DRESSING SERVES 2

400g pork tenderloin

1 tbs ginger, crushed

2 garlic cloves, crushed

1 long green chilli, finely chopped 1 tsp sesame oil

2 tbs extra virgin olive oil

1/ 2 tsp ground coriander Finely grated zest of 1 lemon

1 tbs fish sauce

1 cup kale, finely shredded

1/ 8 savoy cabbage, finely shredded

1/ 3 bunch coriander, leaves picked,

washed

CORIANDER DRESSING

1/ 2 bunch coriander, leaves picked, roughly chopped 1 tsp fish sauce

Juice of 1/ 2 lemon

1 green chilli, seeds removed,

finely chopped

1 tsp sesame oil

1 tsp rice vinegar

2 tbs extra virgin olive oil

1 tsp caster sugar

Place pork tenderloin on a clean board and make a deep incision horizontally through the middle, being careful not to cut all the way through the meat, to butterfly into one large thin fillet. Combine ginger, garlic, chilli, sesame oil, olive oil, ground coriander, lemon zest and fish sauce in a non-reactive bowl to form a thick marinade. Thoroughly coat the pork and marinate in the fridge for 1 hour.

Meanwhile combine kale and 1 tsp salt flakes in a small bowl, massaging the salt into the leaves to soften.

For the dressing, place all ingredients into a blender and whiz until combined.

Bring the pork to room temperature when ready to cook. Heat barbecue or chargrill pan to high heat and cook the pork for 3- 4 minutes on each side until just cooked through. Rest for 10 minutes, then carve into slices.

To serve, combine cabbage, kale and coriander in a bowl and toss with dressing. Serve with sliced pork.