Categories: Pork/ham, Ethnic 
      Yield: 4 servings 
  
           Karen Mintzias                      1 c  Red wine 
    750 g  Pork fillet, leg or loin                 Salt 
    1/4 c  Butter                                   Freshly ground black pepper 
    500 g  New potatoes; peeled                2 ts Crushed coriander seeds 
    250 g  Small mushrooms                 
  
  Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on 
  meat as this is desirable. 
   
  Heat half the butter in a heavy based pan and brown potatoes.  Remove and 
  keep aside. 
   
  Add remaining butter and brown pork on each side, push to side of pan. 
   
  Trim and clean mushrooms and fry quickly in pan next to meat.  Stir to 
  combine.  Reduce heat to low. 
   
  Pour in wine, add salt and pepper to taste and place potatoes on top. 
   
  Sprinkle with coriander seeds, cover pan with lid and simmer over low heat 
  for 45 minutes or until pork and potatoes are tender. 
   
  Serve with a tossed green salad. 
   
  * Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you 
  by Karen Mintzias