I don’t often cook with pork as I’m really not used to it. In our house, chicken, lamb (for me!) and fish are much more common, along with the occassional steak, however this dish has a beautiful sauce that really brings out the flavour of the pork fillet.
I’ll admit, I’ve tried cooking this a fair few times the ’15 minute’ way which I’m sure does work, but I always seem to take more like 25-30 minutes in reality. I could never get the timings quite right and the pork would often be over-cooked and on the chewy, (I’m eating a boot) side of things.
So I came up with a slightly adapted version by placing the pork in the oven with a meat thermometer attached (Heston would be proud!). This is a beautifully rich, easy to make and assemble, dish that’s a real midweek treat. Thank you Jamie!
Source: Jamie’s 15 Minute Meals
450g Pork Fillet
1tsp x Ground Allspice
For the Rice
1/2 x Red Onion
1/2 x Celery Stick
1 x Green Pepper
1/2tsp x Smoked Paprika
Pinch x Cumin Seeds
1/2tsp x Fennel Seeds
250g x Cooked Brown Rice
1/2 x Lemon
Small Bunch of Basil
For the Barbecue Sauce
2 x Garlic Cloves
2tbsp x Worcester Sauce
4tbsp x Tomato Ketchup
2tbsp x HP Sauce
1tbsp x Runny Honey
1tbsp x Low-Salt Soy Sauce
1tsp x Tabasco
3tbsp x Fresh Apple Juice
1. Remove the pork fillet from the fridge 30 minutes prior to cooking to bring it to room temperature
2. Pre-heat the oven to 180C (fan-assisted) and season the fillet with salt, pepper and rub in the allspice
3. Place in a baking dish with oil, cover with foil and place in the oven for 15-20 minutes
4. Chop the onion, celery and peppers into small chunks, add to a casserole pan with some oil and fry
5 Once the veg has softened add the paprika, fennel seeds and cumin. Add a little water and stir.
6. Add the rice and squeeze over the lemon juice and the chopped basil. Season with salt & pepper to taste.
7. To make the sauce, crush the garlic into a bowl and add the remaining sauce ingredients, mix well and season.
8. Remove the baking dish from the oven and spoon over the majority of the sauce.
9. Place back in the oven for 3-5 minutes, uncovered, and serve the remaining sauce at the table.
10. Remove the pork fillet from the oven and allow to rest for 3 minutes, then slice the pork and serve with the rice.
Note: You will know when the pork is cooked when it’s slightly pink in the centre or if you’re using an internal thermometer, it should measure at least 145F.
Let me know what you think!