Wednesday, February 18, 2009

Thai-roasted pork fillet

Cooking Time 30 minutes

Ingredients (serves 4)
* 2 tbs finely chopped fresh coriander
* 1 tbs red curry paste
* 1 tbs light coconut milk
* 2 tsp fresh lime juice
* 1 (about 500g) lean pork fillet, excess fat trimmed
* Olive oil spray
* Steamed long-grain white rice, to serve
* Ginger & garlic stir-fried vegetables (see related recipe), to serve
* Lime wedges, to serve

1. Combine the coriander, curry paste, coconut milk and lime juice in a large glass or ceramic bowl. Add the pork and toss to coat in curry-paste mixture. Cover with plastic wrap and place in the fridge for 5 minutes to develop the flavours.
2. Preheat oven to 200°C. Heat a large frying pan over high heat. Spray the pan with olive oil spray. Add the pork and cook, turning occasionally, for 4 minutes or until brown all over. Transfer to a baking tray. Roast in oven for 15 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest.
3. Slice the pork across the grain. Spoon rice among serving bowls. Top with pork and drizzle with any pan juices. Serve with the ginger & garlic stir-fried vegetables and lime wedges.

Australian Good Taste - Page 84
Recipe by Kim Meredith


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