Pfefferkruste-Schweinefleisch mit zerdrückten Kartoffeln und aromatischem Gewürzöl

Zutaten

• 500 gm Dutch cream potatoes, scrubbed and quartered
• 1 tbsp coarsely crushed black pepper
• 2 pork cutlets (about 250gm each)
• 20 gm unsalted butter, chopped
• 120 ml extra-virgin olive oil
• 2 curry leaf sprigs
• 1 garlic clove, thinly sliced
• 1 tsp nigella seeds
• 1/2 tsp each cumin seeds, fennel seeds and mustard seeds
• Hot English mustard, to serve

Zubereitung

1. 1

   1: Preheat oven to 200°C fan-forced. Place potatoes in a saucepan of cold salted water, bring to the boil over high heat and cook until tender (15-20 minutes). Drain, set aside to steam dry (2 minutes), then return to pan and shake to roughen edges.

2. 2

   2: Meanwhile, place crushed black pepper on a plate. Brush pork cutlets with 2 tsp olive oil and press pork into pepper to coat, then set aside.

3. 3

   3: Heat butter and 2 tbsp olive oil in an ovenproof frying pan over medium heat. Add curry leaves, garlic, spices and 1 tsp salt flakes; cook, stirring constantly, until fragrant and mustard seeds begin to pop (30 seconds to 1 minute). Remove from heat; carefully pour over potatoes and toss to coat.

4. 4

   4: Wipe pan clean with paper towel. Add 2 tbsp oil to pan and return to medium heat. Add pork and cook until light golden (4-5 minutes each side). Transfer pan to oven and roast until pork is caramelised and just cooked through (5 minutes). Transfer pork to a plate to rest (5 minutes).

5. 5

   5: Divide pork and potatoes among plates; serve with mustard on the side.