AFELIA

I like cooking. The Lady of the Villa does not. So we are a matched pair. She thinks my signature dish is Afelia. If your interested here is the recipe.

Pork Afelia

2 to 4 servings

Ingredients

455 g pork tenderloin

180 ml red or white wine

30 ml olive oil

3 g coarsely crushed coriander seed

2 cloves of garlic peeled and crushed

salt and pepper to taste

Directions

Trim the pork and cut into chunks. Put in a glass dish or bowl

Pour over the olive oil, add the coriander seeds and the garlic and stir the pork until it is covered in the oil, coriander and garlic.

Put in the fridge for at least 2 hours the longer the better. Overnight is best.

Add the pork and the marinade to a heavy-based saucepan and "brown" or seal the meat..

Once the pork is browned (sealed) add the wine and cook on a high heat.

Bring the liquid to a boil; reduce heat and let it simmer.

When the meat is cooked, the liquid should be reduced and thick.

If it is too thin, remove the meat temporarily and reduce the sauce by raising the heat.

Serve on the top of boiled rice.