Sunday, January 05, 2014


400 grams lean pork tenderloin
1 lemon
2 tablespoons olive oil
200 grams plain yoghurt
2 tablespoons yellow mustard
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chilli powder
½ teaspoon turmeric
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon plain flour
150 grams cooked rice (for serving)

Remove any visible fat from the tenderloin, cut it into pieces (small dice works best), pour over freshly squeezed lemon juice and let it sit for about 30 minutes in the fridge. Heat the olive oil in a large skillet over medium high heat, take the meat out of the lemon juice and pat it dry, then cook it in olive oil, stirring often, for about 5 minutes. Whisk well the powdered spices, sprinkle them over the meat, stir well and continue cooking the meat until completely done.
In a small bowl, combine the yoghurt with the mustard, pour it over the meat and let it cook for about 5 minutes, to reduce it. Finally, sprinkle the flour over the meat and sauce, whisk it in well and let it cook for another minute or two. Serve immediately over cooked rice and a salad of your choice (yields 3 servings).

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