336*280
SERVES 4 PREP 10 MINS COOK 2 HOURS Succulent shredded pork with a Cajun-style coating.
12oz (350g) pork tenderloin, trimmed
of fat and sinew
2 bunches spring onions,
sliced lengthwise
4–8 Turkish flatbreads
For the marinade
1 medium onion, peeled and
quartered
1 tsp freshly ground black pepper
1/2 tsp salt
1 scotch bonnet chilli, seeded
1 tsp allspice
1/2 tsp paprika
2 ripe peaches, pitted and quartered
2 cloves garlic, peeled and
roughly chopped
1 Preheat the oven to 300ºF (150ºC). Put the marinade ingredients into a
blender and process to a smooth paste. Deeply slash the pork and liberally
rub all over with the marinade. Place the pork in a roasting pan and cover
with any remaining marinade. Cover loosely with foil and roast for 2 hours,
basting occasionally.
2 Shred the pork using two forks and toss in any remaining cooking
juices. Arrange on flatbreads, each with a liberal handful of spring onions,
roll or fold, and serve.
Source:The Diabetes Cookbook 2010