Warm up your tummy with this tasty immune boosting pork recipe.
Ingredients and Method
Warm up your tummy with this tasty immune boosting pork recipe.
Serves 4
Nutritional content per serving:
1630kJ | 5g carbohydrate | 50g protein | 18g fat | 1g fibre
Rubs are a delicious and easy way to spice up meat dishes. Make small cuts into the meat before you apply the rub to ensure deep penetration of the flavours.
Ingredients:
15 ml brown mustard seeds
5 ml fennel seeds
5 ml coriander seeds
5 ml cumin seeds
5 ml whole black peppercorns
small handful thyme leaves
3 cm piece ginger, grated
5 ml brown sugar
1 garlic clove, crushed
1 tin reduced fat coconut milk
8 ml turmeric
salt and ground black pepper
2 x 350 g pork fillet
30 ml Dijon mustard
15 ml olive oil
handful fresh coriander leaves, chopped plus extra to serve
200 g packet green beans, blanched
Instructions:
1. Preheat the oven to 200°C.
2. Place the mustard, fennel, coriander, cumin and peppercorns in a dry frying pan and fry over medium heat, stirring, until aromatic. Transfer the spices to a spice grinder or mortar and pestle and mix with the thyme, ginger, sugar and garlic. Grind finely. Keep aside.
3. Mix 15 ml of the spice mixture through the coconut milk with the turmeric in a saucepan. Simmer until slightly thickened. Season to taste. Keep aside.
4. Season the pork fillets to taste, rub with the mustard and rub the spices into the meat using your finger.
5. Heat the oil in a pan over medium heat and fry the fillets until golden brown. Place on a baking tray and bake for 10 minutes or until cooked through.
6. Mix the fresh coriander through the coconut sauce and flood serving plates with it. Slice the pork fillets and place on top of the coconut sauce.
7. Serve with green beans and coriander leaves scattered over.
