Pork fillet with honey glaze and blue cheese stuffing
1 large pork fillet
60 ml (¼ c) sesame oil
250 g streaky bacon
50 g blue cheese, crumbled
320 g preserved green figs, roughly chopped handful of fresh thyme, chopped
15 ml (1 T) teriyaki sauce
45 ml (3 T) coriander pesto salt and freshly ground pepper
1 Rub the fillet with the sesame oil and leave to marinate in the fridge for 1-2 hours.
2 On a work surface, arrange the bacon rashers next to one another, slightly overlapping. Place the fillet on top of the bacon and, with a sharp knife, butterfly the fillet so it can be stuffed.
3 Stuffing Lightly mix all the ingredients and spoon in the middle of the fillet. Fold the fillet then the bacon rashers over the stuffing and secure by inserting kebab sticks through each rasher of bacon.
4 Place on a folding braai grid and braai over moderate coals for 20-25 minutes, turning often.
5 Leave to rest for 5-8 minutes then slice the stuffed fillet between each kebab stick (see picture).
INNEKE AND JOHNNY AS SEEN ON ‘KOM ONS BRAAI’ ON VIA
SERVES 6 Preparation
15 min Marinating 1-2 hours Cooking 20-25 min Standing 5-8 min