Friday, 3 February 2012

BBQ Dijon and Sage Pork Fillet

BBQ Dijon and Sage Pork Fillet

I love cooking a nice piece of free farmed pork fillet. It’s a very lean cut of meat and can be cooked in many ways. It's nearly as low in saturated fat as chicken breasts. 

I take lots of care not to over cook the pork. Overcooking will make the pork dry and in my view there is nothing worse that dry pork. 

While this recipe only calls for 1 pork fillet you can easily scale up this recipe to whatever number of servings you need.

Serves 2-4

1        Free Farmed whole pork fillet (I select only pork showing the SPCA Blue
Tick™) Freedom Farms Pork Fillet is a good choice.
2        heaped tablespoons of Gluten free Dijon mustard
2        heaped teaspoons of ground sage
1        clove garlic, minced
3        tablespoons olive or canola oil
          a splash white wine vinegar, about 2 tablespoons
          salt and fresh ground pepper to season

In a medium sized mixing bowl combine the Dijon mustard, ground sage, salt, pepper, garlic and the white wine vinegar. Once these are combined whisk in the oil. In a suitable dish cover all the pork with the mixture, cover and let the pork  marinate for at least one hour.

Heat up your BBQ and once hot place the pork on grill on direct high heat. Cook on high for about 4 minutes before flipping. Flip the pork fillet and turn heat down to medium. Continue cooking the fillet and turning occasionally until the fillet is cooked to your desired taste. When cooked remove from heat, cover with foil and let rest for 10 minutes.

Slice and serve with your preferred sides.

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