4 (400gm each)pork loin chops1½ tbspcumin seeds60 ml (¼ cup)olive oilJuiceof 1 orange and 1 lime1orange and 1 lime, thinly slicedFor shallow-frying:vegetable oil2small sweet potatoes, cut lengthways into thin wedgesTo serve:baby coriander sprigs
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.
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.
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.
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.
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.