Gently spiced, and given a full-bodied flavour with white wine, this dish needs only plain boiled rice as an accompaniment.
Coriander seeds quickly lose their mild, orangy flavour when ground, so try to buy whole seeds to crush yourself.
SERVES 4
700 g (1 1/2 lb) pork fillet or tenderloin, trimmed and cut into 1.25 cm (1/2 inch) slices
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
1 small green pepper, seeded and sliced into rings
1 medium onion, skinned and chopped
15 g (1/2 oz) plain flour
15 ml (1 tbsp) coriander seeds, ground
150 ml (1/4 pint) chicken stock
150 ml (1/4 pint) dry white wine
salt and pepper
1. Place the pork between 2 sheets of greaseproof paper and flatten with a mallet or rolling pin until thin.
2. Melt the butter and oil in a large saucepan, add the pork and brown on both sides. Add the pepper and onion and lightly cook for 8 - 10 minutes, until softened.
3. Stir in the flour and coriander and cook for 1 minute. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth.
4. Season to taste. Simmer gently for 5 - 10 minutes, until the pork is tender and cooked through.
