- 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
- 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.