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| 1000 Gramm | Boned lean pork; (such as |
| | Tenderloin), cubed |
| | (2lb) |
| 2 Esslöffel | Coriander seeds; coarsely crushed |
| 1 Teelöffel | Black peppercorns; coarsely crushed |
| 2 | Sticks cinnamon |
| 150 Milliliter | Red wine; ( 1/4 pint) |
| 6 Esslöffel | Sunflower or corn oil |
| 1 Prise | salt |
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Add the spices to the wine in a shallow dish then place the meat in this marinade and leave overnight in the fridge.
Strain the meat, reserving the marinade.
Heat the oil and brown the meat all over. Add the marinade and salt, cover and cook gently for 20-30 minutes or until the liquid has evaporated and the meat is coated in a smooth sauce.
If necessary, cook uncovered for 10 minutes to reduce the sauce.
Serve with saut, or fried potatoes or on its own as a mezze.
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