Indian Style Pork Fillet with Tomato Relish

Indian Style Pork Fillet with Tomato Relish 2

This beautiful dish is vibrant in colour and flavour, while the pork and tomato relish are very flavoursome, without being too spicy. So if you were just starting to explore the taste of chilli and spices, this dish would be a great introduction to the delicious and exciting flavours of Indian food.

The pork doesn’t take very long to cook at all, with just a couple of minutes on each side. However, it’s important to let it rest for a few minutes after cooking, before you serve up. The homemade chunky tomato relish is subtle and lightly sweet, making it the perfect accompaniment to the juicy pork tenderloins. I like to serve this with a side of wedges, or curried potatoes, and a light crisp salad. Any leftover relish can be kept in the fridge, as it makes a delicious condiment to complement other meats, meals and savoury snacks.

So I hope you enjoy this dish as much as my family does.

Indian Style Pork Fillet with Tomato Relish 1

Approximately 800g (1.7 pounds) pork fillet
2 tablespoons (30ml) olive oil (I use this brand)
Spice Rub
4 cloves of garlic, roughly chopped
1 long red chilli, deseeded and finely chopped
1 tablespoon (15ml) ground coriander powder
2 teaspoons (10ml) ground cumin powder
1½ teaspoons (7.5ml) ground turmeric powder
¼ teaspoon (1.25ml) freshly ground pepper
¼ teaspoon (1.25ml) ground ginger powder
¼ teaspoon (1.25ml) ground fennel powder
⅛ teaspoon (0.625ml) ground fenugreek powder
1 teaspoon (5ml) salt
Tomato Relish
40ml (2 tablespoons plus 2 teaspoon) olive oil (I use this brand)
1½ teaspoons (7.5ml) yellow mustard seeds
1 small onion, finely chopped
2 teaspoons (10ml) finely chopped garlic
1 tablespoon (15ml) fresh ginger, grated on a microplane
1 long red chilli, deseeded and finely chopped
1 teaspoon (5ml) ground cumin powder
¼ teaspoon (1.25ml) ground turmeric powder
400g tin finely chopped tomatoes, with the liquid drained off
1 teaspoon (5ml) honey or maple syrup
Salt to taste

In a glass bowl mix spice rub ingredients together.

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

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 let it sit for about an hour.

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

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 and 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 uncovered for about 6-8 minutes, stirring occasionally until the relish has thickened. Remove from the heat, taste and adjust the seasoning if required.

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.

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

Recipe byThe Gluten & Dairy Free Bakehouse

One response to “Indian Style Pork Fillet with Tomato Relish

  1. Pingback: Lightly Spiced Indian Meat Puffs | The Gluten & Dairy Free Bakehouse·

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