Maple Pork Loin, Pineapple and Roast Potatoes

• 4 pork loin steaks, boneless
• 100g plain flour
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp ground cumin
• Salt and pepper to taste
• 2 eggs, beaten
• 50g natural breadcrumbs
• 3 tbsp sunflower oil for light frying

For the glazed pineapple:

• 5 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• 250g tinned, sliced pineapple, keep juice
• 1 red chilli, finely sliced plus extra for garnish
• 40g fresh ginger
• 1 garlic clove

For the potatoes:

• 4 – 5 roasting potatoes, quartered
• 2 tbsp sunflower oil
• 2 tsp nigella seeds

1. Preheat oven to 170°C/Gas 3
2. In a pan, gently heat maple syrup and pineapple juice. Add chilli, ginger and garlic and simmer together reducing liquid by half and set aside to cool completely
3. Set out 3 bowls. Mix flour, turmeric, cumin, pepper and salt in one
4. Put beaten eggs and cooled pineapple and maple reduction in the second bowl and breadcrumbs in the last bowl
5. Using a 3 – step coating process, dip the pork loin into each bowl starting with flour, then egg and pineapple reduction and then breadcrumb
6. Set coated pork aside on a plate
7. In a roasting tray, toss potatoes in sunflower oil, sprinkle with nigella seeds and oven bake for about 35 minutes or until roasted
8. At the same time, heat 3 tbsp of sunflower oil in a shallow pan and fry coated pork loins for 6 – 8 minutes until golden
9. Transfer the pork to an ovenproof dish and finish off cooking for a further 20 minutes in the oven or until meat is no longer pink
10. Using the same shallow pan and residual oil, warm the pineapple rings
11. Serve pork loins topped with pineapple rings accompanied by roast potatoes and a fresh green salad