Barbecued pork fillet with coconut cucumber tomato salad
—·Australian
Barbecued pork fillet with coconut cucumber tomato salad
Ingredients
Pork
- 1 tbsp brown sugar
- 2 tbsp olive oil, plus extra to brush
- 2 tbsp thyme leaves
- 2 tbsp Worcestershire sauce
- 2 x 400g pork fillets
Coconut, cucumber & tomato salad
- 3 vine-ripened tomatoes, chopped
- 1 Lebanese cucumber, thinly sliced
- 1 cup (50g) dried shaved coconut
- Juice of 1 lime
- 1/2 bunch basil, leaves picked
- 2 tbsp olive oil
Instructions
6 steps
- 1
Preheat the oven to 200C.
- 2
Combine the sugar, oil, thyme and Worcestershire sauce in a bowl. Add pork and turn to coat, then set aside for 15 minutes to marinate.
15 min - 3
Preheat a barbecue or chargrill to medium-high. Brush with extra oil, then cook pork, turning, for 5-6 minutes until browned all over.
- 4
Transfer to a baking tray and roast in the oven for 8 minutes for medium or until cooked to your liking. Remove from the oven and rest, loosely covered with foil, for 5 minutes.
8 min - 5
Meanwhile, to make the salad, combine all the ingredients in a bowl, then season and set aside.
- 6
Slice the pork and place on a serving board or platter. Drizzle over any resting juices and serve with the salad.
Progress
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