Spiced Eye of Pork Loin with Sag Aloo
4 people
90 minutes
15 minutes
Ingredients
- 1 - 1.5kg eye of Hampshire Pork Loin rind on
- 1 tsp Coriander Seed crushed
- 3 cm Cucumber grated
- 0.5 tsp Cumin Seeds crushed
- 2 cloves Garlic crushed
- 1 pinch Ground Black Pepper
- 1 tsp Ground Turmeric
- 1 - Lime zest only
- 1 - Lime juice only
- 1 - Onion finely chopped
- 2 tbsp Patak's Tikka Spice Paste not the marinade
- 1 pinch Pepper
- 2 tbsp Rapeseed Oil
- 1 tbsp Rapeseed Oil
- 1 large Red Chilli halved, deseeded and finely sliced
- 1 pinch Salt
- 1 - Shallots finely diced
- 250 g Spinach
- 2 cm SuperValu Fresh Ginger chopped
For the Raita
-
175
g
Natural Yogurt
For the Sag Aloo
-
3
-
SuperValu Rooster Potatoes
peeled and diced
Method
- Preheat the oven to 200°C/gas mark 6.
- In a small bowl, combine the oil with the tikka paste, lime zest and some salt and pepper. Place the Hampshire pork on a roasting tray and rub thoroughly with the paste. Place the roasting tray in the oven for 45 to 50 minutes, until cooked through. Set the pork aside for 10 minutes, loosely covered with a tent of foil, before carving.
- Meanwhile, to make the sag aloo, steam or boil the potatoes for about 10 minutes, until cooked through. Drain well and set aside.
- Heat the oil in a large pan set over a medium heat. Add the onion, garlic and ginger and fry for about 3 minutes. Stir in the chilli, turmeric, coriander seeds and cumin seeds and continue cooking and stirring for 2 minutes. Add the lime juice, cover with a lid and cook for 5 minutes. Set aside until ready to serve.
- To make the raita, combine all the ingredients in a bowl. Keep in the fridge until needed.
- Before serving, warm the spiced onion mixture, then add the potatoes and spinach and let it wilt in the pan. Take off the heat and keep warm while you carve the pork.
- Serve the pork immediately with the sag aloo and some raita on the side.
