Ingredients For the pork 375 g piece of pork fillet
½ can John West smoked oysters
½ tsp any herbs
2 - 3 rashers bacon
For the rice nectar ¾ cup rice, either brown or white
Water as per packet instructions
3 chicken stock cubes
2 tbsp olive oil
1 tbsp lemon juice
½ tbsp vinegar
Small bunch of chives, cut
2 mandarins, peeled and sliced
6 shallots, thinly sliced
2 tbsp cashew nuts
Method For the rice
Start this first as it takes the longest.
Cook the rice in water with the stock cubes until tender.
Drain and put in a bowl.
Mix the olive oil, lemon juice, vinegar and chives in a jar with a lid, and shake well to mix.
Pour over the rice while the rice is still warm. Add salt and pepper to taste.
Cover the put in the fridge till ready to use.
Just before serving, put in the remaining ingredients.
For the pork
Cut the pork fillet into four serving portions.
Cut a slit down the side of each portion, but not all the way through.
Put the drained oysters in the pork and close the fillet.
Season it with salt and pepper to taste, and the herbs of your choice.
Remove the rind from the bacon (I buy rindless), and wrap the bacon around each portion and secure it with a toothpick.
Cook the fillet on the barbecue with the lid on for about 15 minutes - do NOT overcook or it will be dry.
If you don't want to cook outside, put it under the grill or you could even fry it in a pan.