Recipe for Argentinian Pork with roasted cumin-spiced carrots and sour cream
1 Pork Sirloin Steak
5g Italian Flat Leaf Parsley – chopped
5g Fennel – chopped
5ml Red Wine Vinegar
5g Garlic – crushed
15ml Lemon Juice
2 Carrots – cut into medium rounds/chunks
50g Red Cabbage – chunked/chopped roughly
1/4 Cumin Seeds
20ml Sour Cream
5g DD Spice Mix – chimichurri
10g Butter (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)
Before You Begin: Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.
Washing Instruction: Wash your hands, carrots and red cabbage well. Rinse your Italian flat-leaf parsley and fennel thoroughly and drain on paper towels.
Gino’s Tip: Frothing your butter adds a nutty sweetness to its flavour as well as being a great way to baste your meat to add to its juiciness.
Step 1 – Cumin Roasted Carrots and Cabbage: Toss your sliced carrots and chunked/chopped red cabbage in a large mixing bowl along with a drizzle of olive, cumin seeds, salt, and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 8-10 minutes. Remove your foil and continue roasting for 8-10 minutes until your carrots are tender and your cabbage is lightly browned.
Step 2 – Chimichurri: While your vegetables are roasting; using a mortar and pestle, grind your roughly chopped parsley, fennel, red wine vinegar, and crushed garlic until roughly paste-like. Now mix in your lemon juice, DayToDay Spice Mix and a good few glugs of olive oil. Season with salt and pepper to taste – reserve to serve.
Step 3 – Butter Pork Sirloin: Season your pork sirloin steak with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your pork sirloin steaks for 2 minutes on each side until they’ve had 8 minutes cooking time in total. Once done add your butter and allow to froth before removing your pan from the heat.
To serve: Place your cumin roasted carrots and cabbage as your base, top with your butter pork sirloin and drizzles of chimichurri and dollops of sour cream. Enjoy!
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