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.