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Barbecued pork fillet with coconut, cucumber and tomato salad

Name: Barbecued pork fillet with coconut, cucumber and tomato salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbs brown sugar; 2 tbs olive oil, plus extra to brush; 2 tbs thyme leaves; 2 tbs Worcestershire sauce; 2 x 400g pork fillets; 3 vine-ripened tomatoes, chopped; 1 Lebanese cucumber, thinly sliced; 1 cup (50g) dried shaved coconut; Juice of 1 lime; 1/2 bunch basil, leaves picked; 2 tbs olive oil

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Barbecued pork fillet with coconut, cucumber & tomato salad

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by Warren Mendes

delicious. team

Sep 28, 2015

Coconut adds a twist to these succulent barbecued pork fillets.

1 tbs brown sugar
2 tbs olive oil, plus extra to brush
2 tbs thyme leaves
2 tbs Worcestershire sauce
2 x 400g pork fillets

Coconut, cucumber and tomato salad

3 vine-ripened tomatoes, chopped
1 Lebanese cucumber, thinly sliced
1 cup (50g) dried shaved coconut
Juice of 1 lime
1/2 bunch basil, leaves picked
2 tbs olive oil

Method

1.

Preheat the oven to 200C.
2.

Combine the sugar, oil, thyme and Worcestershire sauce in a bowl. Add pork and turn to coat, then set aside for 15 minutes to marinate.
3.

Preheat a barbecue or chargrill to medium-high. Brush with extra oil, then cook pork, turning, for 5-6 minutes until browned all over.
4.

Transfer to a baking tray and roast in the oven for 8 minutes for medium or until cooked to your liking. Remove from the oven and rest, loosely covered with foil, for 5 minutes.
5.

Meanwhile, to make the salad, combine all the ingredients in a bowl, then season and set aside.
6.

Slice the pork and place on a serving board or platter. Drizzle over any resting juices and serve with the salad.