Mexican Pork Fillets

A spicy dish of pork fillets, coated with garlic and chilli and baked with tomatoes, Mexican Pork Fillets may be served with Croquettes de Pommes de Terre and a green salad for an unusual family meal. If you find the taste of chillis too hot, use a small chilli and remove the seeds before mincing it. Ask your butcher to slit, beat and cut the fillets into 4 steaks.

1 oz. butter

2 garlic cloves, crushed

2 green chillis, finely minced

2 teaspoon ground cumin

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon tomato puree

2 oz. flour

1 ½ lb. pork fillets, cut into

4 steaks and pounded flat

1 tablespoon vegetable oil

14 oz. canned peeled tomatoes, coarsely chopped

2 teaspoon dried thyme

Preheat the oven to moderate

350°F (Gas MARK 4,

180°C). With

1 teaspoon of the butter, grease a medium-sized casserole and set it aside.

In a small mixing bowl, mix together the garlic, chillis, cumin, half the salt, half the pepper, and the tomato puree to form a smooth paste. Set aside.

Place the flour on a large plate and set it aside.

Using your fingers, spread the garlic and chilli paste evenly over both sides of the pork fillets. Dip the fillets in the flour to coat them on both sides, shaking off any excess flour.

In a medium-sized frying pan, melt the remaining butter with the oil over moderate heat. When the foam subsides, add two of the pork fillets and fry them for 3 to 4 minutes on each side, or until they are well browned. With a slotted spoon, remove the pork fillets from the pan and lay them in the prepared casserole. Fry the remaining two fillets in the same way and transfer them to the casserole. Spoon over the chopped tom-atoes with the can juice. Sprinkle over the thyme.

Cover the casserole and place it in the centre of the oven. Bake for 1 hour, or until the pork is cooked and tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and serve immediately.