Spicy pork loin with Thai apple salad

Pork loin is so sweet and lean and juicy. Apple traditionally goes with pork, and this salad with a zesty dressing gives the dish a crunchy Asian feel.

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground ginger

¼ teaspoon dried chilli flakes

1½ teaspoons light soy sauce

1 tablespoon sunflower oil

1 small bunch coriander (cilantro), roots well washed and chopped, leaves reserved

1 x 240 g (8½ oz) pork loin

3 tablespoons roasted peanuts

Thai apple salad

2 green apples, peeled and cut into matchsticks

4 spring onions (scallions), finely shredded

6 snow peas (mangetout), finely shredded

1 celery stalk, finely shredded

dressing

1 garlic clove, finely chopped

1 small red chilli, finely chopped

juice of 1 lime

1 tablespoon fish sauce

1 teaspoon caster (superfine) sugar

Combine the cumin, ground coriander, ginger, chilli flakes, soy sauce, 1½ teaspoons of the oil and the coriander roots in a shallow dish. Add the pork loin and mix it in the spicy mixture so it is evenly coated. Leave for 15–30 minutes for the flavours to infuse.

Heat the remaining oil in a heavy-based frying pan over medium heat. Add the pork and cook for 5 minutes on one side, then turn and cook for another 3 minutes. Turn again and cook for 2 more minutes, then remove from the pan and leave to rest in a warm place for around 5 minutes before serving. When carved, the meat should be ever so slightly pink in the centre.

While the pork is resting, make the Thai apple salad by combining the ingredients in a mixing bowl. Mix the dressing ingredients in a small bowl and pour over the salad.

To serve, arrange a mound of salad on each plate, add slices of spicy pork and sprinkle with the peanuts and coriander leaves.

SERVES 2