Barbecued pork fillet with coconut, cucumber & tomato salad

Barbecued pork fillet with coconut, cucumber & tomato salad

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Coconut adds a twist to these succulent barbecued pork fillets.

The ingredient of Barbecued pork fillet with coconut, cucumber & tomato salad

  1. 1 tbsp brown sugar
  2. 2 tbsp olive oil, plus extra to brush
  3. 2 tbsp thyme leaves
  4. 2 tbsp Worcestershire sauce
  5. 2 x 400g pork fillets
  6. 3 vine-ripened tomatoes, chopped
  7. 1 Lebanese cucumber, thinly sliced
  8. 1 cup (50g) dried shaved coconut
  9. Juice of 1 lime
  10. 1/2 bunch basil, leaves picked
  11. 2 tbsp olive oil

The instruction how to make Barbecued pork fillet with coconut, cucumber & tomato salad

  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.
  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.
  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.

Nutritions of Barbecued pork fillet with coconut, cucumber & tomato salad

calories: 457.924 calories
calories: 26.6 grams fat
calories: 8.1 grams saturated fat
calories: 19.3 grams carbohydrates
calories: 11.5 grams sugar
calories:
calories: 35.5 grams protein
calories: 80 milligrams cholesterol
calories: 782 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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