3 tbsp cumin
2 tbsp dried sage
1 tsp cinnamon
Salt and black pepper
1 x 450g pork fillet, sliced 2cm thick
3 tbsp rapeseed oil
2 onions, thinly sliced
2 tbsp red wine
4 tbsp ketchup
2 tsp chilli powder
Roast potatoes, wedges or rice
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a small bowl, combine the cumin, sage, cinnamon and some salt and pepper. Remove two teaspoons of the mixture and set aside for the sauce.
- Rub the spice mixture into the slices of pork. Set aside for 10-15 minutes before cooking.
- Heat half of the rapeseed oil in a large ovenproof pan over a medium heat. Sear the pork for two minutes per side until nicely browned, then transfer to the oven for 12-14 minutes or until cooked throughout.
- Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes.
- Return the pan to the hob over a medium-high heat and add the remaining rapeseed oil. When hot, cook the onions for 5-6 minutes until they begin to soften, stirring often.
- Add the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon.
- Turn the heat to medium and stir in the ketchup, chilli powder and reserved spice mixture. Cook for 2-3 minutes, then stir in the butter until melted.
- Place the pork medallions on serving plates and add a generous dollop of the onions. Serve with roast potatoes, wedges or rice.
Per Serving 387kcals, 22.1g fat (6.1g saturated), 13.3g carbs (5.9g sugars), 31.6g protein, 3.1g fibre, 0.323g sodium