Sunday, October 28, 2012

Pork Fillet with Bacon & Rosemary



This marinade can be used on most meats, especially game - the Pork Fillet melted in our mouths, it was that tender..

I served this dish with small cubed fried potatoes {only way Roy likes fries}, some roasted small Onions and a side dish of Cinnamon-Sugar Butternut cubes.

Rosemary has to be one of the most fragrant herbs around. I love to use it in various ways - it is even strong enough to be used as a kebab stick! And if used like that, you get extra flavor as well - just do not expect to over load the Rosemary piece...

We grilled this over the coals today, but you can do it in the oven or on a griller.

Pork Fillet with Bacon & Rosemary

MARINADE;
1 t Curry Powder
2 t Mustard Powder
1/2 t Dried Thyme
1/2 TB Dried Origanum
2 t Zeal (this is a meat enhancer/tenderiser)
2 TB Brown Sugar
2 t Salt
1/4 cup + 1 TB Brown Vinegar
2 TB Chutney
1/2 cup Tomato Sauce
1/2 cup Worcestershire Sauce
1 cup Olive Oil

2 - 3 Whole Pork Fillets (about 800g)
Few sprigs of Rosemary
4 rashers of Streaky Bacon, per fillet (depending on the size)


1.) Mix the Curry Powder, Mustard Powder, Thyme, Origanum, Zeal, Brown Sugar and Salt in a small bowl.
2.) Mix together the Vinegar, Chutney, Tomato Sauce, Worcestershire Sauce and Olive Oil in a medium mixing bowl - add the dry ingredients in step 1 and mix well.
3.) Place the fillets in a marinating container - marinate at least 2 hours.




4.) Remove from marinating container, brush off most of the liquid - wrap the streaky Bacon around the fillets - secure with toothpicks - stick in a few sprigs of Rosemary (under the Bacon works well).
5.) Cook over the coals, under the oven grill or on your griller for about 15 - 20 minutes until done - remember if using Pork - this needs to be well done, not under-cooked.

Remove from heat, season with some Black Pepper (if preferred) - let rest for 10 minutes and cut into slices.

Enjoy!

Ciao,


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2 comments:

  1. I can almost imagine how fragrant this is while it cooks! Yum!

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