Ingredients

• 300ml/10fl oz chicken stock
• 1 banana shallot
• peeled
• ½ tsp turmeric
• 1 tsp fresh thyme leaves
• 150g/5½oz basmati rice
• 1 tsp sesame seeds
• 1 tsp mustard seeds
• 1 tsp fresh chives
• 1 clove garlic
• roughly chopped
• pinch salt
• 1 tbsp honey
• 150g/5¼oz pork loin
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tsp white vine vinegar
• 1 tsp honey
• 1 tsp finely chopped shallot
• 100g/3½oz cherry tomatoes
• chopped
• 1 tbsp finely shredded basil leaf
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the pilaf
• place the chicken stock into a saucepan over a high heat and bring to the boil.
• Add the shallot
• turmeric
• thyme and rice
• reduce the heat and simmer for ten minutes
• then drain in a sieve and season
• to taste
• with salt and freshly ground black pepper.
• For the pork
• place the sesame seeds and mustard seeds
• chives
• garlic and salt in a pestle and mortar and crush the ingredients together. Add the honey
• mix well
• then rub the mix all over the pork loin.
• Heat the oil in an ovenproof frying pan over a medium heat. Add the pork and fry for two minutes on each side
• until golden. Transfer to the oven and roast for a further 10 minutes
• until the pork is completely cooked through. Remove from the oven and rest the pork for two minutes
• then cut into five slices.
• For the tomato salsa
• place the oil
• vinegar
• honey and shallot in a large bowl and mix together well.
• Add the tomato and basil
• season
• to taste
• with salt and freshly ground black pepper and toss together.
• To serve
• place the rice into the centre of a warm plate. Place the slices of pork onto the rice and spoon the salsa around the plate.