| 750 gm Pork fillet, leg or loin | | 14 cup Butter | | 500 gm New potatoes, peeled | | 250 gm Small mushrooms | | 1 cup Red wine | | Salt | | Freshly ground black pepper | | 2 tsp Crushed coriander seeds |
| | 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. |
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