Pork Fillet with Ginger, Scallions and Cashew Nuts
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Trim the pork fillet of sinew. Dust with turmeric and flour. Brush liberally with some vegetable oil and season. Place on a baking tray and roast in a hot oven at 175�C until cooked (careful not to over-cook as this will dry out the pork) about 15 minutes.
Top and tail green beans and cook in plenty of boiling salted water. When cooked place in ice water or run under the cold water tap until the beans are cold, then strain.
Making the Sauce
Peel and slice the ginger to matchstick size. Add the ginger to coconut milk and place in a saucepan. Bring to the boil, add cream, juice of 1 lime and cook for 2 minutes. Then add yogurt, scallions, green beans and cashew nuts. Remove from the heat.
Serve with pork fillet (cut into 4 servings), boiled or steamed rice and dressing with ginger and cashew nut cream.
If you'd like the give the rice a bit of extra taste, try flavouring it with some sultanas and drop in a cinnamon stick while you're cooking it.