Pork in Red Wine

Ingredients

1kg lean pork, such as tenderloin, cubed

150ml, 1/4 pint red wine
2 sticks cinnamon
1 teaspoon black peppercorns, coarsely crushed
2 tablespoons coriander seeds, coarsely crushed
freshly ground salt
5-6 tablespoons vegetable oil

Preparation

Place the cubed pork in a shallow bowl.
Add the wine, cinnamon sticks, crushed coriander seeds and peppercorn.
Mix together, cover and leave to marinate overnight.
Remove the meat from the bowl, reserving the marinade for later.
Heat the oil and brown the meat until crisp.
Add the marinade and season with freshly ground salt.
Cover and cook for about 20 to 30 minutes or until all the liquid has evaporated.
The meat should be coated in a thick sauce.
You may need to remove the cover for the last 10 minutes to aid in reducing the sauce.