Serves 2
Ingredients
4 Pork loins
1 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1 tablespoon ginger/garlic paste
2 flake of garlic
1 green chilli
1 Onion chopped finely
1 Tomato chopped
6-7 closed cup mushroom or chestnut mushroom (Chopped)
250g Brussels Sprouts
2-3 slices of bacon
salt for seasoning
knob of butter
Flour to coat.
Method:
1. Preheat the oven to 200°C.
2. Make small pockets in the pork so you can fill the stuffing in , (if the meat is too thin you can just spoon the stuffing on top before serving)
3. Marinate the pork loins with the turmeric, coriander powder, chilli powder, ginger/garlic paste salt and pepper.Leave it for an hour or longer.
4. Heat a pan, add a knob of butter, when bubbling then add finely chopped garlic and green chilli, then add the mushrooms and saute. Then add the finely chopped onions and tomatoes.Season with salt and pepper. Finish with freshly chopped coriander. Remove from heat and cool for a while.
5. Fill this stuffing into the pork. Dip the loin in the flour, just enough to coat both sides.
6. Heat the pan with some oil. Shallow fry the pork loin , just enough to seal the juices. Place the pork in an oven proof dish and place in the oven for 15-20 mins (until cooked)
How to cook the Brussels Sprouts
1. Cook the brussels sprouts in boiling water until tender. Drain the water
2. In a pan add a knob of butter, add garlic and bacon.
3. Add in the brussels sprouts and mix well. Season with salt and pepper.
Tips:
You can make this dish with chicken.
Instead of brussels sprouts you can use broccoli.
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