serves 6
ingredients
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon freshly ground
black pepper
2 pork fillets
2 tablespoons vegetable oil
3 tablespoons clear honey
2 tablespoons water
3 peaches, halved and stoned
salt
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a medium
roasting tin.
• In a small bowl, mix the coriander, cinnamon and pepper. Lay the pork
in the roasting tin, and sprinkle the mixed spices over the top. Spoon the
oil over. Bake the pork in the oven for 20 minutes.
• Meanwhile, put the honey and water in a small pan, and warm very
gently, stirring, until the honey has dissolved.
• After the first 20 minutes’ cooking time, put the peach halves, cut side
up, around the pork. Pour the honey mixture over the pork and peaches,
and season the pork with salt. Cook for a further 20 minutes, basting
from time to time.
• Remove from the oven, and leave to rest for 5 minutes before serving the
pork accompanied by the peaches and pan juices.
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