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Cajun pork fillet with beer sauce

Name: Cajun pork fillet with beer sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 80g unsalted butter; 2 x 350g pork fillets, trimmed; 400g can cherry tomatoes; 100g piquillo peppers*, chopped; 1 cup (250ml) pale ale; 1/4 cup (60ml) sunflower oil; 1 tsp mustard seeds; 2 tsp chana dahl (split peas, optional)*; 1/4 cup (35g) cashews; 10 fresh curry leaves*; 1 tsp each ground ginger, ground turmeric and asafoetida*; Juice of 1 lemon; 1 cup (200g) basmati rice, cooked according to packet instructions; Coriander, rocket and celery leaves, to garnish; 2 tsp each onion flakes & garlic flakes; 1 tsp each celery salt, dried thyme, dried oregano and sweet paprika; 1 tsp cayenne pepper or chilli flakes; 1/2 tsp smoked paprika (pimenton)*

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

This Indian-inspired dish incorporates traditional Indian spices with our Australian love of beer. Ideal for dinner parties, this earthy meal is best served with a hot bowl of Basmati rice.

80g unsalted butter
2 x 350g pork fillets, trimmed
400g can cherry tomatoes
100g piquillo peppers*, chopped
1 cup (250ml) pale ale
1/4 cup (60ml) sunflower oil
1 tsp mustard seeds
2 tsp chana dahl (split peas, optional)*
1/4 cup (35g) cashews
10 fresh curry leaves*
1 tsp each ground ginger, ground turmeric and asafoetida*
Juice of 1 lemon
1 cup (200g) basmati rice, cooked according to packet instructions
Coriander, rocket and celery leaves, to garnish

Cajun spice mix

2 tsp each onion flakes & garlic flakes
1 tsp each celery salt, dried thyme, dried oregano and sweet paprika
1 tsp cayenne pepper or chilli flakes
1/2 tsp smoked paprika (pimenton)*

Method

1.

Preheat the oven to 180°C and line a baking tray with baking paper.
2.

For the spice mix, grind ingredients in a mortar and pestle or processor with 1 tsp pepper to a powder. Spread 2 tbs on a tray.
3.

Melt half the butter, then brush over the pork fillets. Roll the pork in the spice mix.
4.

Melt 20g butter in a large frypan over medium-high heat, swirling to coat base. Add pork, reduce heat to medium and cook, turning, for 6-8 minutes until slightly blackened. Place pork on tray and roast for 5 minutes until cooked through. Cover and rest while you prepare the sauce.
5.

Wipe the pan clean with paper towel, then melt remaining butter over high heat. Stir in tomato, peppers and any remaining spice mix. Add beer, season and simmer for 5 minutes, stirring, until thickened.
6.

Meanwhile, heat oil in a large pan over medium heat. Toast mustard seeds, dahl and nuts for 1 minute, stirring, until seeds start to pop. Add curry leaves and spices, and stir to combine. Stir in rice and lemon juice until combined and warmed through. Season, then garnish with coriander.
7.

Slice pork and serve with the sauce and rice, topped with rocket and celery leaves.