Czech spice pork fillet

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Pork fillet

Here’s a quick recipe for the Czech spice mix from the previous post.

It’s hardly a recipe really, just an example of how I use it.

Pork fillet is on our menu most weeks for curry, casseroles, pies or cut into steaks, as it is here. I like that fact that it’s so tender, versatile, lean (and cheap). It just needs a bit of trimming to get rid of any fat/sinew then I cut it into diagonal one inch slices, turn them onto the cut side and bash them out under a bit of cling film into small steaks.

They get rubbed in the ground spice mix and fried in a little oil. Simple, served here with some dressed lettuce and cous cous that I’ve stirred diced peppers and pine nuts through.

Tasty tea on the table in about 15 minutes.

Pork fillets frying

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Categories: Beef lamb and pork, lamb and pork

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