Griddled Spice-Rubbed Pork With Sour Cream and Chive Mash

For a simple, flavourful meal, try this spiced pork served with soured cream and chives mash.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Mix the soured cream, chives, salt and freshly ground pepper into the mashed potatoes.
6. Serve the pork with the soured cream and chive mash
7. Store the spice rub in an air-tight jar to use as seasoning for other dishes.