Serves 4

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

30g butter

To serve:

Roast potatoes, wedges or rice

1. 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.
2. Rub the spice mixture into the slices of pork. Set aside for 10-15 minutes before cooking.
3. 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.
4. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes.
5. 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.
6. 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.
7. 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.
8. 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