Living France - - À La Maison -

2 pork ten­der­loin fil­lets, about 300g/10½oz each, trimmed and cut into 2.5cm/1in slices

1 tbsp olive oil ½ tsp co­rian­der seeds, crushed 8 gar­lic cloves, un­peeled, lightly crushed 1 tbsp vegetable oil 100g/3½oz un­salted but­ter 100ml/3½fl oz/scant ½ cup chicken stock

1 small hand­ful of co­rian­der leaves, roughly chopped

sea salt and freshly ground white pep­per boiled, mashed car­rot, to serve Serves 4 Prepa­ra­tion time: 5 min­utes, plus at least 1 hour mar­i­nat­ing and mak­ing the stock Cook­ing time: 15 min­utes

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.