Cuban mojo pork

1.Preheat oven to 250C. Combine pork with 1 tbsp each of cumin seeds and olive oil and season to taste with sea salt and freshly ground black pepper. Heat remaining olive oil in a frying pan over medium-high heat and cook pork for 2-3 minutes on each side or until cumin seeds are toasted and pork is golden. Transfer to a baking dish.

2. Combine juices and citrus slices, pour over pork and roast for 10-15 minutes or until citrus starts to brown and pork is cooked through.

3.Dry roast remaining cumin seeds in a small frying pan over medium-high heat for 1 minute or until fragrant, then transfer to a mortar and, using a pestle, coarsely grind.

4.Meanwhile, heat enough vegetable oil to come 1.5cm up the side of a large frying pan over medium-high heat. Add sweet potato and cook, turning occasionally, for 10 minutes or until golden and cooked through. Drain on absorbent paper.

5.To serve, transfer pork to a platter, arrange citrus slices on top, drizzle with pan juices, scatter with ground cumin and coriander sprigs and serve with sweet potato to the side.