I Relish The Thought Of My Spicy Pork
By: Melissa Peterman
Published: Sunday, December 6, 2009 - 12:00am

Ingredients




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
1/2 Lemon, juice of
1 Garlic clove, finely chopped
1 pinch Ground turmeric, garam masala and 280 grams Pork fillet, excess fat trimmed
5 tablespoons Olive oil
1 Sweet potato, peeled and chopped
1/2 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 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

Preparation

1 Preheat the oven to 220c/425f/Gas 7. 2 Heat a small frying pan, add the cumin, coriander seeds and cloves and 'dry fry' for a few minutes. 3 Crush the spices in a pestle and mortar and crush and tip onto a plate. 4 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. 5 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. 6 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. 7 Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine. 8 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. 9 Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain. 10 Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper. 11 Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season. 12 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.