Tag: Pork Fillet

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Pepper & Rosemary BBQ Pork Fillet

In House Butchers Malta Barbecued Pork Fillet
Black Pepper and Rosemary-BBQ-Pork-Fillet
Black Pepper and Rosemary-BBQ-Pork-Fillet

Pepper & Rosemary BBQ Pork Fillet

Prep Time : 10 Minutes + (2 Hours marinading in fridge)

Cook Time : 20 to 30 Minutes

Serves : 4 to 6

Ingredients :

  • 2 Whole Pork Fillets
  • salt
  • 4 tablespoons whole black peppercorns
  • 3 tablespoons fresh rosemary leaves
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil

Directions :

  • Trim the pork fillets, taking care to remove all silver skin.
  • Sprinkle lightly with salt on all sides.
  • Place the rest of the ingredients in a blender or food processor and pulse to a coarse paste.
  • Rub the paste over the pork fillet, cover and marinate in the refrigerator for 2 hours or more.
  • Preheat Barbecue to medium high and grill pork fillet for 15-20 minutes (depending on the size) or until just barely pink in the center.
  • Let rest 10 minutes before slicing and serving.

 

 

In House Butchers bringing  you the best selection of  fresh pork in Malta

 

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Prune Stuffed Pork Fillets

pork-fillet-stuffed-with-prunes
pork-fillet-stuffed-with-prunes
pork-fillet-stuffed-with-prunes

Pork Fillet Stuffed with Prunes

Prep Time : 20 Minutes

Cook Time : 45 Minutes

 

Ingredients :

  • 1 whole pork fillet
  • 6 ounces small pitted prunes (about 15)
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 teaspoon  lemon juice
  • 1/4 cup loosely packed fresh thyme leaves
  • 1/2  cup low-sodium chicken broth

Directions : 

  • Preheat oven to 425°F.
  • Use a long, thin, sharp knife to pierce a hole in center of both ends of Pork Fillet.
  • Working from both ends, use handle of a large wooden spoon to force a cavity all the way through center of pork fillet. Remove spoon and push handle through several more times, widening the cavity.
  • Working with a few prunes, push them into the cavity with your fingers and spoon handle. Work from both ends until cavity in pork fillet  is stuffed from end to end.
  • Place garlic, 1/2 tsp. salt, lemon juice and thyme on a cutting board.
  • Mince into a paste.
  • Rub paste all over stuffed pork fillet , place in a roasting pan and pour 1/2 cup water around.
  • Roast for 15 minutes.
  • Reduce oven temperature to 325°F. Continue to roast, adding water to pan if necessary to prevent scorching, until a meat thermometer inserted in center of meat reads 145° F, 20 to 30 minutes.
  • Remove to a cutting board and cover loosely with foil.
  • Take  juices in roasting pan and place pan across 2 burners on the stove over medium heat.
  • Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan.
  • Boil until reduced by about half and slightly thickened, 5 to 10 minutes.
  • Season with salt and pepper.
  • Slice Pork Fillet and serve with pan juices.

 

 

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Grilled Honey Mustard Pork Fillet

Prep Time : 15 Minutes

Cook Time : 15 Minutes

Ingredients :

1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup honey
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons coarsely ground pepper
2  pork tenderloin
2  Apples

Directions :

1. In a large bowl, whisk together apple cider vinegar, olive oil, honey, mustard, garlic, salt, red pepper flakes, and pepper. Pour mixture into a large zip-top plastic freezer bag. Add the pork tenderloin. Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator overnight, turning occasionally.
2. Peel and cut the apples into slices, steam them for a few minutes.
3. Remove the pork from the refrigerator and let come to room temperature before grilling. Discard marinade. Preheat grill to medium-high heat. Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.
4. To make the honey mustard sauce, whisk together honey and Dijon mustard. Slice pork and serve warm with honey mustard sauce, if desired.
5. For a final artistic touch with a bit of added flavour, sprinkle cinnamon onto the steamed apple slices and grill for a few seconds.