Tender BBQ Pork Fillets with Rice Nectar

Tender BBQ Pork Fillets with Rice Nectar

Posted 2017-10-24 by finyfollow

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

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

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.

  • Serve with the rice.

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    229035 - 2023-07-17 10:48:47


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