Categories: August

Ingredients

• 6 plump garlic cloves
• 1 tsp salt
• 4 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 2 dried bay leaves, crushed
• 1/2 tsp coarsely ground black pepper
• 2 tbsp smoked paprika
• 3 pork tenderloins, each 400-450g
• 2 medium egg yolks
• 2 tsp Dijon mustard
• 300ml light olive oil
• Juice of 2 limes

Directions

1. The day before, grind the garlic and salt together using a pestle and mortar. Add the oil and crush to an almost smooth paste. Transfer to a wide dish. Stir in the herbs, pepper and paprika.

2. Trim any excess fat and skin from the pork, and make little slits all over with a sharp knife. Put into the dish and turn to coat in the paste. Cover and chill overnight, or ideally for 24 hours.

3. Make the mayonnaise. Put the egg yolks in a mini food processor with a little salt and the mustard. Whizz until smooth. With the motor running, add half the oil in a steady trickle until the mixture is very thick. Whizz in the lime juice. Continue adding the remaining oil slowly until the mixture is pale and the consistency of whipped cream. Season, cover, and chill overnight, or for up to 3 days.

4. On the day, bring the pork to room temperature. Light the barbecue. Put the pork over an indirect medium heat, close the lid and barbecue for 30-35 minutes, turning once, until cooked through. Rest for 10 minutes, then slice thickly and serve with the lime mayonnaise.

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