Serves 6

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!

Ingredients

600g whole pork fillet

1tbsp tandoori curry powder

1tbsp mile curry powder

1tsp paprika

1tsp cumin

salt and pepper

2tbsp veg oil

1tbsp butter

1. Add all the spices into a large bowl, add your veg oil and mix into a paste
2. Place your pork fillet in the bowl and cover it in the paste.
3. 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.
4. 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.
5. Slice thinly and serve!