700g pork fillet or tenderloin, trimmed and cut into 1.25 slices
15ml vegetable oil
1 small green pepper, seeded and sliced into rings
1 medium onion, skinned and chopped
15g plain flour
15ml coriander seeds, ground
150ml chicken stock
150ml dry white wine
salt & pepper
1. Place the pork between two sheets of greaseproof paper and flatten with mallet or rolling pin until thin.
2. Melt butter and oil in a large saucepan, add the pork and brown on both sides. Add the pepper and onion and ligghtly cook for 8-10 minutes, until softened.
3. Stir in flour and corriander and cook for 1 minute. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth. Season to taste. simmer gently for 5-10 minutes, until the pork is tender and cooked through.
Ideally serve with wholemeal rice.
*Coriander seeds quickly lose their mild, orangy flavor when ground, so try to buy whole seeds to crush yourself.