Prep and cook time 30 mins
This is a great mid-week treat, full of spicy curry flavours, crisp on the outside with a soft juicy centre, perfect to be paired with my Parmentier potatoes!
600g whole pork fillet
1tbsp tandoori curry powder
1tbsp mile curry powder
salt and pepper
2tbsp veg oil
- Add all the spices into a large bowl, add your veg oil and mix into a paste
- Place your pork fillet in the bowl and cover it in the paste.
- preheat a frying with 2tbsp of oil and add your whole pork fillet, leave for around 4 mins, or until blackened. Turn the pork over and add your butter. cook for around another 4 mins or until blackened.
- Place on a baking tray, with the pan oil and cook in an oven at 180c for around 15 mins or until almost cooked through, you want a tiny bit of pink left.
- Slice thinly and serve!