Spice-crusted pork fillet with Tamari mushrooms and onions

Wok-cooked Vegetables & Nuts with Seafood 290 of 400 Red Cabbage Rolls with Dijon Mustard Sauce

Kikkoman Sauces 397

Category 390

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Winter Autumn Main courses Meat Tamari Gluten-free Soy Sauce

Preparation time: 1h

Marinating time: 30 mins

Calorific value (per portion): 1966 kJ / 470 kcal

2 pork tenderloin fillets, total weight about 700g (1 1/2lb)
2 tbsp. coriander seeds
1 1/2 tsp. black or green peppercorns
1 1/2 tsp. black onion seeds or cumin seeds
2 tsp. brown sugar
1 tbsp. Dijon mustard
4 tbsp. olive oil

Tamari mushrooms and onions:

2 tbsp. olive oil
3 red onions, peeled and finely sliced
250 g (9 oz) mushrooms, chopped or sliced
2 tsp fresh thyme leaves or 1tsp dried thyme
4 tbsp. Kikkoman Tamari gluten-free soy sauce
1 tsp. brown sugar

Root vegetable mash:

450 g (1lb) parsnips, peeled and cut into even-sized pieces
450 g (1lb) swede, peeled and cut into even-sized pieces
4 tbsp. milk
4 tbsp. olive oil
2 tsp. horseradish

Preparation

Trim off any fat or sinew from the pork fillet. Coarsely crush the coriander seeds and peppercorns in a pestle and mortar, or place in a plastic food bag, seal and crush with a rolling pin. Tip the spice mixture into a small bowl and stir in the black onion seeds or cumin seeds, brown sugar and mustard.

Brush the pork with half the olive oil and spread the spice mixture over the fillets until they are evenly coated. Preheat the oven to 200°C/400°F/gas mark 6.

Lift the pork into a roasting tin, drizzle with the rest of the olive oil and roast for 30 minutes or until the meat is cooked through.

While the pork is cooking, prepare the tamari mushrooms and onions. Heat the oil in a frying pan, add the onions and cook over a low heat until the onions have softened but not browned. Add the mushrooms and thyme and cook for a further 5 minutes. Pour in the Kikkoman Tamari gluten-free Soy Sauce, add 3tbsp water and the brown sugar and cook for a further 10 minutes or until the sauce is sticky.

To make the mash, cook the parsnips and swede in a pan of boiling water until tender. Drain, return the vegetables to the pan and add the milk. As the milk comes to the boil, remove from the heat mash the vegetables before beating in the olive oil and horseradish.

Serve the pork cut into thick slices with the Tamari mushrooms and onions spooned over and accompanied with the mash.

Cook’s tip: The easiest way to coat the pork in the spices is to spread the crushed spices out on a board or sheet of baking parchment and roll the pork over them