Tender BBQ Pork Fillets with Rice Nectar

Posted 2017-10-24 by finy ⇒ follow

I recently discovered tinned oysters and really like them - they do not really taste like fresh oysters and I think, are smoked.

I made them with my rice nectar which I found a recipe for at the hairdresser!

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Serves: 2

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
4 radishes
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.