Pork Fillets with Red and Green peppers

[Meat and Offal]

675g/1½lb pork tenderloin (fillet)

2 tablespoons sunflower oil

1 clove of garlic, crushed

1 large onion, sliced

1 red pepper, cored, deseeded and sliced

1 green pepper, cored, deseeded and sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground turmeric 

½ teaspoon ground mild chilli powder

2 tablespoons Greek yoghurt

1 tablespoon roughly chopped fresh mint

1. Trim off any fat from the pork. Cut the meat into 5mm/¼in slices.

2. Heat oil in a large sauté pan and brown the meat, a few pieces at a time, until evenly coloured all over. Remove to a plate.

3. Add the onion, garlic and peppers to the pan and allow to soften without browning for a few minutes. Add the dry spices and cook for a further 2 minutes. Stir frequently and add a little more oil if necessary.

4. Remove the pan from the heat. Return the pork and add just enough water to cover the meat and vegetables. Return to the heat and bring slowly to the boil, stirring continuously.

5. Simmer for about 10 minutes or until the pork is tender. Remove the meat from the pan and reduce the sauce by boiling to about half. Return the pork, add the yoghurt and heat through without boiling. Remove from the heat add the mint and serve immediately.