I relish the thought of my spicy pork

2 servings

Ingredients

Quantity Ingredient
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
2 Cloves
1 tablespoon Finely chopped fresh coriander
1 teaspoon Finely chopped orange zest
1 teaspoon Finely chopped lemon zest; plus
½ Lemon; juice of
1 Garlic clove; finely chopped
1 pinch Ground turmeric; garam masala and
; ground ginger
Pork fillet; about 280 g, excess
; fat trimmed
5 tablespoons Olive oil
1 Sweet potato; peeled and chopped
½ Red onion; roughly chopped
1 Vanilla pod; split
4 Apricots; stoned and
; quartered
1 teaspoon Soft brown sugar
2 teaspoons Black treacle
1 tablespoon Balsamic vinegar; red wine vinegar
; and red wine
1 Yellow pepper; seeded, cut into
; thin strips
225 grams Runner beans; top and tailed and
; cut into thin, 5cm
; long strips
15 grams Butter
1 tablespoon Double cream
1 tablespoon Wholegrain mustard
1 tablespoon Chopped fresh chervil
Salt and pepper

Directions

Preheat the oven to 220c/425f/Gas 7.

1 Heat a small frying pan, add the cumin, coriander seeds and cloves and 'dry fry' for a few minutes.

2 Crush the spices in a pestle and mortar and crush and tip onto a plate.

Add the chopped coriander, orange and lemon zest, garlic, ground turmeric, garam masala, ginger and salt and mix together. Roll the pork fillet in the spices to coat all over.

3 Heat 1 tbsp olive oil in a large ovenproof frying pan. Add the pork and cook for 2-3 minutes on each side to brown and give a crust. Put the pan in the oven and cook for 10-15 minutes, or until the pork is cooked through.

4 Cook the sweet potato in a pan of boiling salted water until tender. Heat 1 tbsp olive oil in a frying pan. Add the red onion and cook gently for a few minutes to soften.

5 Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.

6 Bring to the boil, cover with a lid and reduce the heat so the chutney simmers. Cook for about 5-8 minutes, or until the onions and apricots are tender and the liquid has reduced.

7 Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.

8 Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.

9 Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.

10 Spoon the mash onto a plate and place spoonfuls of chutney around the edge. Arrange the salad on top, slice the pork and pile onto the salad.

Converted by MC_Buster.

Per serving: 516 Calories (kcal); 42g Total Fat; (69% calories from fat); 4g Protein; 38g Carbohydrate; 16mg Cholesterol; 91mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; ½ Fruit; 8 ½ Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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