Make this delicious dish with its wonderful flavours like cumin, coriander and chilli – and support British pork at the same time!
Serves: 4
Skill level: Easy peasy


    • 1 piece pork tenderloin, about 425g (15oz) in weight
    • 3tbsp sweet chilli sauce
    • Zest of 1 lime, reserving the juice
    • 1tbsp olive oil
    • 1-2 cloves garlic, peeled and crushed
    • 1tsp each of cumin and coriander seeds, lightly crushed

To serve:

    • 1tbsp olive oil
    • 500g (1lb) baby new potatoes, halved
    • 1 red and 1 yellow pepper, de-seeded and cut into strips
    • 3tbsp sweet chilli sauce
    • Savoy cabbage, shredded


    1. Trim any tendons and fat from the pork tenderloin. Mix the chilli sauce, lime zest, oil, garlic and spicesin a shallow dish. Add the pork and coat well. Leave to marinate at room temperature for at least 1 hr.
    1. Set the oven to gas mark 4 or 180°C. Put the oil, potatoes and peppers in a roasting tin in the oven and roast for 50 mins. After 20 mins, put the pork in a small roasting tin with the marinade and roast for 30-40 mins, depending on the thickness of the meat.
    1. Leave the pork to rest for 10 mins on a board. Check the peppers and potatoes, and carry on cooking if you want them to brown more.
    1. Mix the juices from the roasting tin in a small pan with the 3tbsp chilli sauce and lime juice, to taste, and warm through. Slice the pork and serve with the potatoes and peppers. Spoon the chilli sauce over the meat and serve with freshly-cooked, shredded Savoy cabbage. (Not suitable for freezing).

Feature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 11.0g saturates 2.5g calories 350(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.