Pork fillet with roasted red pepper pesto

Marinating the meat is important and well worth the planning. Serves 4 Preparation time 10 minutes, plus overnight marinating Cooking time 20-25 minutes

YOU NEED

FOR THE PORK FILLET • 500g pork fillet (or use 4 deboned

chicken breasts) • 2 onions, chopped • 2 tablespoons (30ml) olive oil,

plus extra for frying • ¾ cup (180ml) water • 1 stick pack (25g) Ina Paarman’s

Liquid Chicken Stock • cooked tagliatelle, to serve • 2 tablespoons (30ml) Ina Paarman’s

Coriander Pesto, to serve

FOR THE MARINADE • 20ml Ina Paarman’s Braai & Grill Seasoning • 1 sachet (125g) Ina Paarman’s Roasted Red Pepper Pesto • 3-4 garlic cloves, finely sliced • ½ cup (125ml) white wine (or chicken stock with 2 tablespoons [30ml] fresh lemon juice) • 4-5 tablespoons (60ml-75ml) olive oil

THIS IS HOW

Cut the pork fillet lengthways into 4 strips, then cut across into cubes of ± 2cm x 2cm. Place the meat in a glass bowl. Make the marinade Add 1 tablespoon (15ml) of the Braai & Grill Seasoning, the Roasted Red Pepper Pesto and the garlic to the meat. Add the wine and olive oil, toss until well coated, cover and refrigerate overnight.