* 1 karen mintzias
* 750 g pork fillet, leg or loin
* 1/4 cup butter
* 500 g new potatoes, peeled
* 250 g small mushrooms
* 1 cup red wine
* 1 salt
* 1 freshly ground black pepper
* 2 tsp crushed coriander seeds
DIRECTIONS
Slice the pork into 3 cm thick allowing some fat attached over the meat.
Take half of the butter and heat it in a heavy-based pan. Fry the potatoes until brown. Take it out of the pan and reserve.
Add the rest of butter and cook the pork to an even browness. Set it over to the side of the pan.
Fry the trimmed and cleaned mushrooms in a pan, setting it beside the meat. Mix until combined and lower heat.
Add wine and season with salt and pepper. Put the potatoes on top then sprinkle with coriander seeds. Put cover over the pan and allow simmering over low heat for about 45 minutes or just until pork and potatoes are tender.
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