Cumin Pork |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 tbsp/20ml whole cumin seeds | 1 tbsp/15 ml ground coriander | 2 cloves garlic, minced |
| 1-1/2 tbsp/20ml olive oil | 2 tsp/10ml chili sauce | 1 lb/500g pork tenderloin, cut into 1-inch (2.5 cm) cubes |
| salt and freshly ground black pepper to taste | oil for fondue | |
| 1 | In a bowl combine cumin, coriander, garlic, olive oil and chili sauce; mix well to make a smooth paste. |
| 2 | Season pork cubes with salt and pepper. Rub cubes with paste; cover and refrigerate for at least 1 hour. |
| 3 | In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 4 | Spear pork cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness. |