Hot and spicy pork fillet - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Hot and spicy pork fillet By You Magazine - March 24, 2019 Ever encountered a roast that cooks in the oven for just 12 minutes? Neither had we, until we encountered this hot and spicy pork fillet recipe from Annie Bell. Spices including fennel, cumin and coriander add a powerful punch of flavour to the cut of meat, and searing the outside before you pop it in the oven means it’s ready to enjoy in double-quick time. A simple salad dressed in oil and lemon on the side will compliment this dish perfectly – or for a more substantial meal, add a serving of rice. Chris Alack SERVES 4 2 x 350g-400g pork fillets 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander seeds 2 small dried red chillies 1 tsp sweet paprika 1 tsp Maldon sea salt 2 tbsp extra virgin olive oil, plus extra for drizzling 1. Place the pork fillets in a large bowl. Grind the fennel seeds, cumin, coriander, chillies, paprika and salt in a coffee grinder or pestle and mortar. Tip into a small bowl and combine with 2 tablespoons olive oil. Spoon this over the pork and coat the fillets using your hands. 2. Preheat the oven to 240C/220C fan/gas 9 and place a flameproof roasting pan large enough to hold the two fillets side by side over a high heat. Sear the fillets for 2 minutes on each side until lightly coloured, drizzle over a little olive oil and then roast in the oven for 12 minutes, turning after 5 minutes and drizzling with more oil. Transfer to a plate to rest for 8 minutes before serving. 3. Slice the pork into medallions 1cm thick and serve drizzled with any juices given out on resting. It is also delicious cold. PERFECT SIDE Serve with a simple salad of sliced fennel dressed with oil and lemon and, if wished, bought quick-cook pilau rice. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved