Hot and spicy pork fillet

Ever encountered a roast that cooks in the oven for just 12 minutes? Neither had we, until we encountered this hot and spicy pork fillet recipe from Annie Bell. Spices including fennel, cumin and coriander add a powerful punch of flavour to the cut of meat, and searing the outside before you pop it in the oven means it’s ready to enjoy in double-quick time. A simple salad dressed in oil and lemon on the side will compliment this dish perfectly – or for a more substantial meal, add a serving of rice.

Hot and spicy pork fillet
Chris Alack

SERVES 4

2 x 350g-400g pork fillets
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 small dried red chillies
1 tsp sweet paprika
1 tsp Maldon sea salt
2 tbsp extra virgin olive oil, plus extra for drizzling

1. Place the pork fillets in a large bowl. Grind the fennel seeds, cumin, coriander, chillies, paprika and salt in a coffee grinder or pestle and mortar. Tip into a small bowl and combine with 2 tablespoons olive oil. Spoon this over the pork and coat the fillets using your hands.

2. Preheat the oven to 240C/220C fan/gas 9 and place a flameproof roasting pan large enough to hold the two fillets side by side over a high heat. Sear the fillets for
2 minutes on each side until lightly coloured, drizzle over a little olive oil and then roast in the oven for 12 minutes, turning after 5 minutes and drizzling with more oil. Transfer to a plate to rest for 8 minutes before serving.

3. Slice the pork into medallions 1cm thick and serve drizzled with any juices given out on resting. It is also delicious cold.

PERFECT SIDE Serve with a simple salad of sliced fennel dressed with oil and lemon and, if wished, bought quick-cook pilau rice.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.