Pork Fillet with a Cumin Rub, Herbed Potatoes and Summer Salad

Serves 4

Recipe by Heleen Meyer

For the Pork:

• 15 ml (1 Tbs) ground cumin
• 15 ml (1 Tbs) cumin seeds
• 10 ml (2 tsp) ground coriander
• Salt and freshly ground black pepper to taste
• 600 g pork fillets
• 15 ml (1 Tbs) olive oil
• 5 ml (1 tsp) Flora margarine
• Juice of 1 lemon

1. Mix all the spices on a dinner plate and season with a little salt and pepper. Roll fillets in the mixture to cover on all sides.
2. Heat oil in a large frying pan and add margarine. Fry pork on all sides until golden brown.
3. Add lemon juice and cover with a lid. Reduce the heat and allow to simmer for 8-10 minutes or until just cooked, but still juicy.
4. Remove from the pan and allow to rest for a few minutes before slicing. Serve hot or at room temperature with the baby potatoes.

For the Herby potatoes:

• 700 g baby potatoes, in the skins
• Salt and freshly ground black pepper to taste
• 30 ml (2 Tbs) chopped fresh fennel
• 15 ml (1 Tbs) chopped fresh garlic chives
• 30 ml (2 Tbs) chopped fresh thyme

1. Place potatoes in a pot with a few centimetres of lightly salted water. Bring to the boil, reduce the heat and simmer for 15-20 minutes or until just cooked through.
2. Drain potatoes and place in a serving dish. Sprinkle with fresh herbs.
3. Serve hot or at room temperature with the pork fillet.

For the summer salad:

• 100 g mixed baby lettuce leaves
• 150 g baby tomatoes
• 1 avocado, thinly sliced
• Lemon juice or olive oil to serve

1. Arrange leaves and tomatoes on a large platter. Add avocado to the salad just before serving.
2. Drizzle with a little lemon juice or olive oil if preferred.

Tips:

1. Try these pork fillets on the braai. Cook over medium coals, on both sides for 10-12 minutes or until cooked through.
2. Add any fresh seasonal salad ingredients of your choice to this salad.