Mrs Bailey’s Indian-Spiced Pork

Curry is not the only food

1 pork tenderloin

Cider vinegar

2 teaspoons ground coriander

1 teaspoon crushed black peppercorns

1 teaspoon coarse salt

1 teaspoon fennel seeds

1 teaspoon cayenne

1 onion, sliced

Half a dozen garlic cloves

1 handful of bread crumbs

Put your tenderloin in a nonreactive bowl and rub it all over with a splash of cider vinegar.

Mix all the spices together, add those to the pork and rub again until thoroughly coated. Leave to marinate as long as possible, and overnight if you’re that well organised.

Fry the onion gently until soft and starting to colour; use mustard oil if you have it, otherwise any vegetable oil. Add the garlic and breadcrumbs, and fry another minute. Turn the heat off and leave to cool.

When you’re ready to cook, preheat the oven to 425F, and set a cast-iron skillet or baking tray within.

Put the onion breadcrumb mixture into a food processor and whizz briefly.

Coat the tenderloin with the mixture, lay it in the hot skillet and bake for about half an hour.

Slice and serve.

You can read more of Mrs Bailey’s recipes here:

And the ongoing adventures of the Crater School girls she cooks for may be found here: