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Marinated pork fillets
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2 x 450g pork tenderloin fillets, trimmed of excess fat and sinew
2 garlic cloves, peeled
1 tbsp thyme leaves
¼ tsp dried chilli flakes
½ lemon, zest and juice
½ tsp flaked sea salt
2 tbsp clear honey
2 tbsp olive oil
1. Start by making the marinade. Pound the garlic with the thyme, chilli, lemon zest and salt in a pestle and mortar to make a thick, aromatic paste. Transfer to a large bowl and stir in the lemon juice, honey and olive oil. Add the pork fillets, season with black pepper and coat in the marinade. Cover and leave to marinate in the fridge for 3-4 hours.
2. Drain the pork, reserving the marinade. Cook on a hot barbecue or griddle pan for 20-25 minutes, turning regularly and brushing with the reserved marinade, until thoroughly cooked.
3. Allow the pork to rest for 10 minutes, then slice thickly. Delicious with a large green salad and boiled new potatoes.
This light red has the body to match the pork. Le Paradis 2009 Chinon, Loire, France.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in June 2011.