Spice-crusted pork fillet with Tamari mushrooms & onions

Spice-crusted pork fillet with Tamari mushrooms & onions

Lean, tender pork with a spicy crust, served with mushrooms and onions in a sweet Kikkoman Tamari soy glaze and root vegetable mash. Suitable for a gluten free diet.

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  • Serves4
  • Preparation Time30 mins
  • Cooking Time1 hour


  • 2 pork tenderloin fillets, total weight about 700g (1 1/2lb)
  • 2tbsp coriander seeds
  • 1 1/2tsp black or green peppercorns
  • 1 1/2tsp black onion seeds or cumin seeds
  • 2tsp brown sugar
  • 1tbsp Dijon mustard
  • 4tbsp olive oil
Tamari mushrooms and onions
  • 2tbsp olive oil
  • 3 red onions, peeled and finely sliced
  • 250g (9oz) mushrooms, chopped or sliced
  • 2tsp fresh thyme leaves or 1tsp dried thyme
  • 4tbsp Kikkoman Tamari Gluten Free Soy Sauce
  • 1tsp brown sugar
Root vegetable mash
  • 450g (1lb) parsnips, peeled and cut into even-sized pieces
  • 450g (1lb) swede, peeled and cut into even-sized pieces
  • 4tbsp milk
  • 4tbsp olive oil
  • 2tsp horseradish


Trim off any fat or sinew from the pork fillet. Coarsely crush the coriander seeds and peppercorns in a pestle and mortar, or place in a plastic food bag, seal and crush with a rolling pin. Tip the spice mixture into a small bowl and stir in the black onion seeds or cumin seeds, brown sugar and mustard.

Brush the pork with half the olive oil and spread the spice mixture over the fillets until they are evenly coated. Preheat the oven to 200°C/400°F/gas mark 6.

Lift the pork into a roasting tin, drizzle with the rest of the olive oil and roast for 30 minutes or until the meat is cooked through.

While the pork is cooking, prepare the tamari mushrooms and onions. Heat the oil in a frying pan, add the onions and cook over a low heat until the onions have softened but not browned. Add the mushrooms and thyme and cook for a further 5 minutes. Pour in the Kikkoman Tamari Gluten Free Soy Sauce, add 3tbsp water and the brown sugar and cook for a further 10 minutes or until the sauce is sticky.

To make the mash, cook the parsnips and swede in a pan of boiling water until tender. Drain, return the vegetables to the pan and add the milk. As the milk comes to the boil, remove from the heat mash the vegetables before beating in the olive oil and horseradish.

Serve the pork cut into thick slices with the tamari mushrooms and onions spooned over and accompanied with the mash.

Cook's tip

The easiest way to coat the pork in the spices is to spread the crushed spices out on a board or sheet of baking parchment and roll the pork over them.

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