Cumin Crusted Pork Fillets Using Fresh Spices

For my cumin crusted pork fillets I made use of both whole and ground spices. I much prefer to make my own rubs, marinades, curry blends, stocks and sauces than buy premade, salty, full of all sorts of unpronounceable’s! To this end I have a drawer packed full of spices and herbs and often this is my inspiration for a meal. If you are going to make your own rubs etc. you will need a non stick pan for dry frying them, a mortar and pestle for rough grinding, and a spice (read coffee) grinder for fine grinding. Remember, if you use a coffee grinder for your spices do not use it for coffee! I have a Breville grinder and I can highly recommend it. The key to making your own spice rubs is to have fresh spices. They do not keep forever so make use of them often. Or, if possible buy only what you need when you need it. We have spice markets in Cape Town where this is possible. But they are not close to where we live. If you have a spice market close to where you are then I would suggest popping in often to buy just what you need for the week.

Cumin Crusted Pork Fillets
Cumin Crusted Pork Fillets

Cumin Crusted Pork Fillets

Course: Main Course

Ingredients

  • 5 mls cumin seeds
  • 5 mls ground cumin
  • 5 mls coarse salt
  • 5 mls black peppercorns
  • 2 pork chops
  • olive oil for rubbing

Instructions

  • dry fry the cumin seeds until you can smell the fragrance coming off them
  • add them to a mortar and pestle and grind together with the ground cumin, salt and pepper
  • pat dry your pork chops
  • rub olive oil over them
  • rub in the spice rub
  • cook over a medium heat until done

 

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