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Donal Skehan
Blackened Citrus Pork Bowl with Salsa Verde | DonalSkehan.com
  • real-time-recipes

Blackened Citrus Pork Bowl with Salsa Verde

November 05

This dish is all about vibrant contrasts—think juicy, savoury pork paired with a punchy, fresh salsa verde that brings everything to life. The fajita seasoning and light brown sugar create a flavour bomb that’s hard to resist.  When you’re whipping up that salsa verde, chop those herbs finely to keep things silky and smooth. And don’t be shy with the pickled jalapeños; adjust to your taste for that perfect kick.  The citrus zest is your secret weapon—don’t skip it! Enjoy!

  • serves Serves 4
  • time 40 mins

Method

  1. 1. Mix together fajita seasoning, brown sugar and a pinch of salt. Place the pork fillet on a plate and roll in the seasoning until it’s completely covered.
  2. 2. Place into the airfryer and cook at 200°C for 5 minutes then turn down to 160°C and cook for a further 12 - 15 minutes.
  3. 3. Slice the peppers and place into a bowl. Add a drizzle of oil, a pinch of salt and 1 tsp of the fajita spice mix and toss everything together to coat. When you turn the temperature down of the airfryer, place the peppers into the basket along with the pork.
  4. 4. Whilst the pork cook, thinly slice the red onion and mix with the lime juice and a good pinch of salt- really massage the liquid into the red onion. Leave to quickly pickle.

  5. 5. Finely chop all the salsa verde ingredients on a cutting board, then transfer them to a bowl. While stirring, slowly drizzle in the olive oil until everything is well combined. Add the zest of the orange and season with lime juice, adjusting to your taste.
  6. 6. The pork should be done by now so remove the pork and peppers, placing them into a bowl to rest whilst you bring everything together.
  7. 7. For the salad, add the pouch of puy lentils to a large bowl. Drain the tin of beans and add to the same bowl. Add ½ of the salsa verde, the juice of ½ an orange, some of the pickled onions and a good pinch of salt and pepper and mix everything together well.
  8. 8. Finally, slice the pork into 1cm pieces and scoop the bean salad onto a platter then top with the peppers. Add the sliced pork then drape over the quick pickled onions and drizzle over the rest of the salsa verde. Garnish with coriander leaves.

Ingredients

1 pork loin fillet, cut in half

4 tablespoons fajita seasoning

1 tablespoon light brown sugar

2 bell peppers (any color)

1 red onion

Zest and juice of 2 limes

1 can (about 15 oz) puy lentils (or any lentils)

1 can (about 15 oz) borlotti beans (or any beans)

1 orange

For the salsa verde:

Handful of flat-leaf parsley (about 1 cup, chopped)

Handful of cilantro (about 1 cup, chopped), plus a little extra for garnish

Handful of mint (about 1 cup, chopped)

2 tablespoons pickled jalapeños

3.5 oz (about 1/2 cup) shelled pistachios

3.4 tablespoons extra virgin olive oil

Zest of 1/2 an orange

Zest of 1 lime

Sea salt & freshly ground black pepper to taste

1 pork loin fillet, cut in half 

4 tbsps fajita seasoning

1 tbsp light brown sugar

2 peppers

1 red onion

Zest and juice of 2 limes

1 tin puy lentils

1 x 400g tin borlotti beans

1 orange 

For the salsa verde:

Handful of flat leaf parsley

Handful of coriander, plus a little extra for garnish

Handful of mint

2 tbsps pickled jalapenos

50g pistachios, shelled

50ml extra virgin olive oil 

Zest of ½ an orange 

Zest of a lime 

Sea salt & freshly ground black pepper