- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 15 minutes plus overnight marinating
- Effort: medium
- 100 g pitted prunes
- 200 ml strong Assam tea
- 250 g pork fillet
- black pepper
- 15 g ground coriander
- 15 g ground cinnamon
- 4 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 tomatoes, peeled and chopped
- a pinch of sugar
- 500 g spinach leaves
- Greek yogurt, to serve
1. Soak the prunes in the Assam tea overnight.
2. Preheat the oven to 200°C/gas 6.
3. Season the pork with salt and freshly ground pepper. Rub the pork with the ground coriander (reserving a pinch) and ground cinnamon.
4. Heat a lightly oiled griddle pan until hot. Sear the pork on the griddle on all sides. Transfer to a roasting tray and roast for 15-20 minutes until cooked through.
5. Meanwhile, heat 1 tablespoon of olive oil in a large heavy-based frying pan. Fry the onion until softened, around 3 minutes.
6. Add the soaked prunes, a little of the tea in which the prunes were soaked, tomatoes, reserved coriander and sugar.
7. Cook, stirring often, for 5 minutes. Add the spinach, season with salt and freshly ground pepper. Cook until wilted and add the remaining olive oil.
8. Slice the roasted pork. Divide the spinach mixture among 2 serving plates. Top with the sliced pork and serve at once, with Greek yoghurt on the side.
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