I Relish the Thought of My Spicy Pork
Try this I Relish the Thought of My Spicy Pork recipe, or contribute your own.
Try this I Relish the Thought of My Spicy Pork recipe, or contribute your own.
- salt and pepper
- 2 cloves
- 5 tb olive oil
- 1 tb heavy cream
- 1 yellow pepper; seeded, cut
- 1/2 lemon juice of
- 1 pn ground turmeric; garam
- ; and red wine
- ; quartered
- ; long strips
- 1/2 red onion; roughly chopped
- pork fillet; about 280 g,
- 1 tb wholegrain mustard
- 1 ts soft brown sugar
- ; thin strips
- 15 g butter
- 1 vanilla pod; split
- 4 apricots; stoned and
- 2 ts black treacle
- 225 g runner beans; top and tailed
- 1 ts cumin seeds
- 1 tb finely chopped fresh
- 1 sweet potato; peeled and
- 1 tb balsamic vinegar; red wine
- 1 garlic clove; finely chopped
- 1 ts coriander seeds
- 1 ts finely chopped orange zest
- ; ground ginger
- ; fat trimmed
- ; cut into thin, 5cm
- 1 tb chopped fresh chervil
- 1 ts finely chopped lemon zest;
- Carbohydrate 12.5423247799477 g
- Cholesterol 21.2196875 mg
- Fat 18.0007691666572 g
- Fiber 3.17585006426275 g
- Protein 1.23211937499432 g
- Saturated Fat 6.2992799999983 g
- Serving Size 1 1 Serving (168g)
- Sodium 229.009374995171 mg
- Sugar 9.36647471568499 g
- Trans Fat 1.21289425 g
- Calories 201 calories
Step-by-step
- Preheat the oven to 220c/425f/Gas 7.
- Heat a small frying pan, add the cumin, coriander seeds and cloves and dry fry for a few minutes.
- 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.
- 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.
- 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.
- Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.
- Bring to a 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.
- Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.
- Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.
- Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.
- 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.
A Weeknight Wonder: My Spicy Pork Recipe
As a busy working mom, time is my most precious commodity. Weeknight dinners need to be quick, flavorful, and satisfying, and this Spicy Pork recipe ticks all the boxes. It’s become a family favorite, and I’m excited to share it with you. Forget complicated recipes and long shopping lists; this dish uses pantry staples and readily available ingredients to create a meal that’s both impressive and easy to prepare. The sweet and savory chutney perfectly complements the tender pork, while the vibrant salad adds a refreshing crunch. The entire process, from prep to plate, takes less than an hour, leaving me with more time to spend with my family—which is truly what matters most.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different spices to suit your taste. If you prefer a milder dish, reduce the amount of chili powder or omit it altogether. Conversely, for those who enjoy a fiery kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. The chutney also offers room for creativity. You could swap the apricots for peaches or plums, or add other fruits like cranberries or figs. Don't hesitate to let your culinary creativity shine through. The important thing is to create a meal that you and your loved ones enjoy.
This recipe isn't just about a delicious meal; it's about creating memories. The aroma filling the kitchen as the pork roasts, the happy chatter around the dinner table, the satisfaction of sharing a home-cooked meal with those you cherish – these are the moments that make cooking worthwhile. And for a busy mom like me, knowing I can put a flavorful and satisfying meal on the table without sacrificing precious family time is invaluable.
Beyond weeknights, this recipe also shines for weekend brunches or casual gatherings with friends. The pork can be prepared ahead of time, making it perfect for entertaining. It’s a crowd-pleaser that always leaves everyone wanting more. The vibrant colors and fresh flavors make it visually appealing, too, adding a touch of elegance to any occasion.
So, go ahead and give this Spicy Pork recipe a try. I have no doubt it will become a staple in your kitchen, just as it has in mine. And remember, cooking should be a joyous experience, not a chore. Embrace the process, experiment with flavors, and savor the moments spent creating delicious memories in your kitchen. Happy cooking!
Tips and Variations
Spice Level Adjustment: Adjust the amount of chili powder or add a pinch of cayenne for extra heat. For a milder dish, omit the chili powder altogether.
Fruit Variations: Experiment with different fruits in the chutney. Peaches, plums, cranberries, and figs all make excellent substitutes for apricots.
Make it Ahead: The pork can be cooked ahead of time and reheated, making it perfect for entertaining.
Serving Suggestions: This dish pairs beautifully with a crisp white wine or a light-bodied red. Serve with crusty bread for dipping into the delicious chutney.
Leftovers: Leftover pork can be used in sandwiches, salads, or tacos for a quick and easy lunch or dinner the next day.
