Serves 8
40 min
Pepper and Cumin Spiced Pork
Recipe GLPRa81692919e03b4
A sophisticated Indian-inspired main course featuring a tender pork fillet crusted with cracked black pepper and ground cumin, served alongside roasted eggplant and bright green beans tossed in lemon butter. The aromatic spices complement the lean pork beautifully, while the citrus and vegetables add freshness to each bite.
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Ingredients
¼ cup olive oil
1 pork fillet (350g), trimmed and patted dry
1 teaspoon cracked black pepper
1 teaspoon ground cumin
3 finger eggplants (aubergines), thickly sliced
200g green beans, trimmed and blanched
40g butter
2 tablespoons lemon zest
2 teaspoons fresh lemon juice
Directions
Combine the cracked black pepper and ground cumin in a small bowl. Season the trimmed pork fillet evenly on all sides with the spice mixture, pressing gently so it adheres.
Heat the olive oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Once hot, carefully place the seasoned pork fillet into the pan.
Sear the pork for 4–5 minutes on the first side without moving it, allowing a flavorful crust to form. Turn and sear the remaining sides for 3–4 minutes each, until the exterior is well-browned and the internal temperature reaches 145°F (63°C) when measured with a meat thermometer in the thickest part.
Transfer the cooked pork to a warm plate and let it rest for 5 minutes before slicing.
While the pork rests, add the sliced eggplant to the same pan (with the residual oil) and cook over medium-high heat for 6–8 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper if desired.
In a separate small pan, melt the butter over medium heat. Add the blanched green beans and toss gently for 2–3 minutes until heated through. Remove from heat and stir in the lemon zest and lemon juice.
Arrange the sliced pork on a serving platter with the roasted eggplant and lemon-butter green beans. Serve warm and enjoy.
