Prep 25 mins
Cook 10 mins
For a simple, flavourful meal, try this spiced pork served with soured cream and chives mash.
For the spice rub
- 1 tablespoon coriander seed
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 2 tablespoons chili powder
- 2 tablespoons dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon celery salt
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper, crushed
- 1 teaspoon onion seeds
- 1 teaspoon turmeric
- 1 tablespoon garlic salt
- 2 pork tenderloin
- 1 tablespoon grapeseed oil
- 2⁄3 cup sour cream
- 1 bunch fresh chives
- 1 pinch salt & freshly ground black pepper
- 3 potatoes, freshly cooked and mashed
- First make the spice rub. Heat a small fry frying pan until hot. Add in the coriander, cumin, fennel and peppercorns and dry-fry for one minutes. Allow to cool.
- Grind the dry-fried spices in a pestle and mortar or spice grinder. Mix the dry-fried spices with the chilli, thyme, oregano, paprika, garlic salt, celery salt, smoked paprika, cayenne pepper, red pepper, onion seeds and turmeric. Store in an airtight container and use as a spice rub for meat and oily fish.
- To cook the pork, place the pork tenderloins with two tablespoons of the spice rub in a plastic sandwich bag and shake until the pork is well-coated. Set aside for two minutes.
- Preheat a griddle pan and drizzle with the grapeseed oil. Cook the pork on the griddle pan and cook, turning from time to time, until cooked through, around 5-10 minutes.
- Mix the soured cream, chives, salt and freshly ground pepper into the mashed potatoes.
- Serve the pork with the soured cream and chive mash
- Store the spice rub in an air-tight jar to use as seasoning for other dishes.