Indian Style Pork Fillet with Tomato Relish

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I came across this recipe in a magazine many years ago, so many years now I can’t even remember where I originally found it! This dish is definitely worth the time and effort.

The first time I made this dish, everyone was “wowed” with the flavours. Over the years I’ve changed things to suit my tastes. One of the changes I made was to the thickness of the relish. I use a sieve to drain the liquid from the tomatoes, as I love really thick relish….but this is my preference. The original recipe called for peanut oil, but as the youngest is anaphylactic to peanuts, I use either an olive or rice bran oil.

I double the pork fillet and spice rub because 400g doesn’t go far when feeding a family of 5. I normally serve this with homemade wedges and a large salad. And any leftover relish is delicious in sandwiches.

Pork

approximately 400g pork fillet
2 tablespoons olive or rice bran oil

Pork Spice Rub

2 large cloves garlic, chopped
1 small red chilli, seeded and finely chopped
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon salt

Tomato Relish

2 tablespoons olive or rice bran oil
1 ½ teaspoons yellow mustard seeds
1 small onion, finely chopped
2 cloves garlic, grated on a micro plane
1 tablespoon fresh ginger, grated on a micro plane
1 red chilli (or to taste) seeded and finely chopped
1 teaspoon ground cumin
¼ teaspoon turmeric
400g can chopped tomatoes, with the juices drained off
½ teaspoon honey or maple syrup
Salt to taste

In a medium sized dish mix spice rub ingredients together.

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Next, trim the silvery skin from the pork and cut into 2.5cm diagonal slices, then slightly flatten them.

For this next step, make sure you wear disposable gloves, otherwise your hands/nails will become stained with colour and smell. Rub the spice mixture onto the pork, then cover with plastic wrap and refrigerate for at least half an hour.

While the pork is marinating, make a start on the tomato relish.

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Heat the oil in a large frying pan over a medium heat and add the mustard seeds. When seeds begin to pop, add the onion, garlic, and ginger, cook the onion until it becomes translucent but not brown. Next, add in the chill, cumin and turmeric, then cook until the spices become fragrant, which takes about 30 seconds. Now add in the drained tomatoes, honey or maple syrup and a little salt. Gently simmer for about 6-8 minutes, stirring occasionally until the relish has thickened. Remove from the heat, taste and adjust the seasoning if required.

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Before you cook the pork, you need to scrape off as much garlic as you can. Burnt garlic tastes bitter and is not pleasant at all.

Start by heating a little oil in a frying pan over medium high heat. When the oil starts to shimmer (if it’s smoking then it’s too hot and the pork will burn), cook the pork slices until golden brown, then turn over and cook the other side. Each side takes about 2 minutes. The meat should be just firm to the touch.

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Transfer to a plate and let it rest for a few minutes before serving.

Recipe byThe Gluten & Dairy Free Bakehouse

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