Pork Tandoori

Pork Tandoori and smashed potatoes

Midweek easy meal

Serves 3-4
1 Pork tenderloin
2 TBSP Tandoori dry spice
Salt and pepper
1/2 TBSP olive oil

11/2 pound potatoes
2-3 cloves garlic
2-3 TBSP butter
1 handful fresh parsley (chopped)
Salt and pepper

Trim the tenderloin of excess fat and silver skin. Cut it in 6-8 pieces, roll them around in the Tandoori spice and sprinkle with salt and pepper.

Scrub the potatoes and boil them in salted water with the peeled garlic until tender (20 minutes).

Heat a frying pan with olive oil. Be sure the pan is hot before adding the meat. Sear the pork quickly until browned on all sides. Turn down the heat and continue cooking and turning until done (15 minutes).

Drain the potatoes but reserve 1/2 cup of the cooking water. Smash each potato once (using the back of a large spoon) so the pieces are very large and chunky. Add butter, a little cooking water, salt and pepper. Stir gently to combine and fold in the parsley.

Serve with a salad of your choice.

You can make your own Tandoori spice by mixing 1 tsp garlic powder, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/8 tsp cayenne pepper