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Roast Spiced Pork Fillet

(for Four)

1 Pork Steak (700g/1 lb. before trimming)

Marinade;
2 Cloves Garlic peeled and crushed
1 Thumb Root Ginger peeled and grated
2 Tablespoons Honey
1 teaspoon Ground Cardomum
1 teaspoon Whole Coriander
1 teaspoon Cumin Seed
1 teaspoon ground Turmeric
2 tablespoons Soy sauce
Grated zest and juice of an orange

Some Greek Yoghurt as a garnish

Olive Oil
Mix all the ingredients of the marinade together.

Trim the pork Steak and cut into cubes.
Mix in a bowl with the marinade and leave for one hour.

Heat some olive oil in a pan and remove the pork from the marinade with a slotted spoon.
Brown well on all sides in the oil.
Set the oven to Gas 2.150C,300F.

Tip the remaining marinade into the pan with the pork and coat the pieces evenly.
Tip the meat and the marinade into a roasting tin and roast at that temperature for about 20 to30 mts until the mixture is dry and browned and the pork is tender.
Be careful not to let it burn.

Cook some rice or some small boiled potatoes to serve on the side.
As this is dry roasted it benefits from some vegetables on the side.
Try some green cabbage fried gently in butter with a sliced onion, or some mashed celeriac or carrot, or some gently fried leeks.

Serve the Greek Yoghurt as a relish on the side.

You could also skewer this and grill or barbecue the pieces.
Do use the whole spices as they give the pork a lovely spicy crunch.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef