Prep 10 mins
Cook 20 mins
Gently spiced, and given a full-bodied flavour with white wine, this dish needs only plain boiled rice as an accompaniment. Coriander seeds quickly lose their mild, orangy flavour when ground, so try to buy whole seeds to crush yourself.
- 1 1⁄2 lbs pork fillets or 1 1⁄2 lbs pork tenderloin, trimmed and cut into 1/2 inch slices
- 1⁄2 ounce butter
- 1 tablespoon vegetable oil
- 1 small green pepper, seeded and sliced into rings
- 1 medium onion, skinned and chopped
- 1⁄2 ounce plain flour
- 1 tablespoon coriander seed, ground
- 2⁄3 cup chicken stock
- 2⁄3 cup dry white wine
- salt and pepper
- Place the pork between 2 sheets of greaseproof paper and flatten with a mallet or rolling pin until thin.
- Melt the butter and oil in a large saucepan, add the pork and brown on both sides. Add the pepper and onion and lightly cook for 8-10 minutes, until softened.
- Stir in the flour and coriander and cook for 1 minute. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth.
- Season to taste. Simmer gently for 5-10 minutes, until the pork is tender and cooked through.