CHILLI BAR­BE­CUED PORK FIL­LET

Irish Daily Mail - YOU - - YOU FOOD -

SERVES 4

Sticky bar­be­cued pork is al­ways a hit, and these ten­der lit­tle medal­lions grill up a treat.

Com­bine the mari­nade in­gre­di­ents in a large bowl with 2 tbsp of veg­etable oil. Add the pork and stir to coat. Cover and chill for up to a cou­ple of hours.

Lay out the pork medal­lions on a plate, driz­zle a lit­tle veg­etable oil over both sides and sea­son them.

Bar­be­cue over hot coals for

3-4 min­utes each side un­til golden and firm when pressed.

Ar­range on a serv­ing plate and leave to rest for 5 min­utes, then scat­ter over co­rian­der and chilli.

HHHH

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