Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 c Red wine
750 g Pork fillet, leg or loin Salt
1/4 c Butter Freshly ground black pepper
500 g New potatoes; peeled 2 ts Crushed coriander seeds
250 g Small mushrooms

Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat
on meat as this is desirable.

Heat half the butter in a heavy based pan and brown potatoes. Remove
and keep aside.

Add remaining butter and brown pork on each side, push to side of pan.

Trim and clean mushrooms and fry quickly in pan next to meat. Stir to
combine. Reduce heat to low.

Pour in wine, add salt and pepper to taste and place potatoes on top.

Sprinkle with coriander seeds, cover pan with lid and simmer over low
heat for 45 minutes or until pork and potatoes are tender.

Serve with a tossed green salad.

* Source: The Complete Middle East Cookbook, by Tess Mallos * Typed
for you by Karen Mintzias

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