500g-600g pork fillets or loin mashed potato 3⁄4 tsp each coriander seeds, paprika, cumin seeds, curry powder 1⁄2 tsp dried thyme leaves, or 3⁄4 tsp fresh 1 tbsp chopped parsley 1 tbsp extra-virgin olive oil juice and rind of 1 lemon salt and pepper 2 tbsps pure olive oil 2
tbsps grainy mustard stirred into 1 tbsp hot water 1⁄2 cup dry white wine 1⁄2 cup cream
Trim the pork of all fat and membrane. Dry-fry the coriander, paprika, cumin seeds and curry powder in a hot pan for 30 seconds, or until just fragrant. Pound to a fine powder in a mortar and pestle or spice grinder, then rub all over the meat. Wrap in cling film and put aside for two hours, or overnight. Heat the oven to 180C. Place the thyme, parsley, extra virgin olive oil, lemon juice and rind in a bowl and stir. Season lightly. Heat the pure olive oil in a pan and sear the pork, being careful not to let the seed and spice coating burn. Add the contents of the bowl plus the mustard and wine, cover loosely with foil, then braise in the oven until the pork is just cooked, but still fractionally pink in the center (if you are using pork loin, you may need to add more wine before it is fully cooked). The meat can also be cooked on the stovetop, but needs to be simmered very gently. Put the pork aside and keep warm. Add the cream to the pan and, while it reduces slightly, spoon mashed potato onto warmed plates. Arrange thin slices of pork on top then drizzle with the creamy sauce. Serve with any green vegetable you fancy.
Serves 4
