Roast pork with cumin, grapes and onions
- Rating: 0 stars
- Takes: 20 mins to prepare and 45 mins to cook
- Serves: 4
- 40ml groundnut oil
- 550g pork fillet, trimmed
- 2tsp ground cumin
- 1tbsp cumin seeds
- 200g red grapes, halved
- sprigs of parsley leaves, to garnish
- 100g Tesco Finest pearl onions in balsamic, drained
- 4tsp Bisto Best roast pork gravy granules
- 280ml boiling water
Each serving contains 335 calories, 10g sugar, 20g fat, 5g saturates and 1.5g salt.
Pre-heat the oven to 200° C.
Rub the pork fillet with the groundnut oil, then season with the ground cumin, salt and pepper. Place on a roasting tray and roast for 40 minutes.
Meanwhile, whisk together the gravy granules with the boiling water in a small saucepan. Simmer and whisk over a medium heat until you have a smooth gravy. Remove from the heat and keep to one side.
Remove the pork when it is cooked and cover loosely with aluminium foil. Let it rest for 5 minutes. Meanwhile, reheat the sauce and add the pearl onions to it. Warm them through for 5 minutes. Thinly slice the pork after it has rested for 5 minutes. Spread the slices out in a fan on serving plates.
Garnish with the grape halves and the onions in the gravy. Pour a little more gravy over the grapes and onions then sprinkle them with the cumin seeds. Garnish with sprigs of parsley leaves before serving.