Pork tenderloin fillet
1 tablespoon plain flour
2 tsp dried rosemary
3 tablespoon olive oil
1 fat garlic clove, finely chopped
300ml vegetable stock
All purpose spices
Coat the pork: Cut the pork diagonally into finger-thick slices.
Marinade with spices and put in freezer for thirty minutes
Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan.
Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
Peel and rinse the yam, cut into pieces, slightly deep fry in 1/4 cup of canola oil and remove