posted by Liz Thomas 05-17-100 12:05 AM
Coriander and Lemon Griddled Pork with Pear, Apple and Green Peppercorn Sauce
Serves 4 generously
2 pork fillets cut into three and butterflied
2 tbsp. coriander seeds
2 tsp. mixed black, white and green peppercorns
Zest of 2 lemons -- finely chopped
1 egg white – lightly beaten
2 pears
2 green apples
Juice of the lemon
Half an onion – chopped
2 tsp. butter
3 tbsp. sugar (more or less depending on sweetness of apples)
Generous pinch sea salt
2 level tbsp. green peppercorns (brine type not dry)
Toast coriander seeds in a dry pan, the crush roughly in a mortar with the peppercorns. Add the lemon zest and mix thoroughly.
Beat the egg white lightly and brush over both sides of the pork. Press the coriander/pepper/lemon mixture onto both sides of the meat and leave to marinate – at least two hours but overnight is even better.
Peel, core and chop the apple and drop into water with the juice of half the lemon.
Sweat the onion in butter till soft but not brown, drain the apple and add to the pan with the juice of the other half of the lemon, salt, sugar and a little water. Cover and simmer till soft. You can tell when it’s ready as it changes to a more yellow colour and smells buttery. Check consistency and add a bit more water if necessary to make a softish sauce.
Crush the peppercorns lightly and stir into the sauce. Leave to stand to infuse the pepper flavours. Just prior to serving taste and add more sugar if too tart, reheat and serve with the meat.
Griddle the pork on a ribbed griddle pan (or bbq) for about 6 to 8 minutes each side (depends on the thickness of the fillets – it needs to be cooked through but not dried out).
Note: The egg white is a clever trick as the minute it is in contact with heat it coagulates and acts like a “glue” – it sticks the spices to the meat and doesn’t fall off during cooking. You can do the same with a herb crust for lamb.