Members' Recipes Archive

August 2007
Spiced Pork with Plum Salsa
Rosemary Moon

Spiced Pork with Plum Salsa

By: Rosemary Moon

Serves: 2

The plum season seems to be all over the place this year - greengages and Victoria plums are both early but there are still Excalabur and Marjorie Seedlings to come. This salsa is a contemporary way of using a very traditional fruit, which often gets used for jam or fruit pies and nothing even remotely funky. Plums marry well with pork - this is a winner.
Check out for more information about British food and farming, and a seasonal Dish of the Day.


1 fillet (tenderloin) of pork
1tsp Chinese 5-Spice
1 tsp oil
250g plums
1 green chilli
1 small bunch coriander
1 clove garlic
2 spring onions
1 tbsp blanched almonds
Salt and freshly ground black pepper
5cm piece fresh root ginger


1 Preheat the oven to gas mark 7, 210C. Trim the pork if necessary, then roll it in the 5-Spice. Turn the meat in the oil in a small tin and roast for 20-25 minutes, depending on size. Cook in the Roasting Oven of an Aga.
2 Prepare the salsa. Stone and chop the plums. Deseed the chilli and chop it finely with the coriander and garlic. Slice the onions and roughly chop the almonds. Mix everything together and season. Grate the ginger coarsely with its skin, then gather the shreds in your hand and squeeze the juice over the salsa. Stir and leave to infuse.
3 Stand the pork for at least 5 minutes before slicing to serve with the salsa.

© Recipe copyright 2007 Rosemary Moon


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