FoodActive

Barbecued pork fillet with orange and rocket salad

If you are using wooden skewers for this, make sure you soak them in water for half an hour before using them. This ensures that they don’t burn in the fierce heat of the barbeque.
Barbeques need to be cooked on when all the flames have died down and the coals are at their hottest. And make sure you fully cook any pork or poultry that you are using!

Utensils

Mixing bowls
Large Knife
Chopping Board
Thongs
Zester/grater
Roasting tray
Sauce pan

Serves: 2-3
Preparation time: 20 minutes
Cook time: 30 minutes including resting of meat

Ingredients

For the Pork
500g Pork fillet, trimmed
Dijon mustard
Sea salt
Freshly ground Black Pepper
10ml Vegetable Oil

For the Salad
2 Oranges, zest and segmented
½ Red Onion, finely sliced
2 Tbsp light soy sauce
3 Tbsp Sunflower or Vegetable Oil
3-4 tsp Crème Fraiche
2 bag Rocket

For the Walnuts
75g Walnuts
50g Caster sugar
2 Tbsp Water

Method

For the Pork
1. Trim off any fat from the fillet, and tuck the tail end in so you have a cannon shape.
2. Rub it all over with the Dijon mustard. Season with sea salt and freshly ground black pepper.
3. On a roasting tray sprinkle the orange zest in a line the length of the pork fillet and place the fillet on top so the zest sticks to the bottom.
4. Drizzle the meat with a little oil and roast in a pre-heated oven at 220 degrees C for 12 minutes.
5. Remove the pork from the oven, close the oven and, working quickly, lay a line of brown sugar along the fillet. Don’t worry if some spills over into the roasting tray.
6. Return the pork to the oven for a further 10 minutes.
7. Remove from the oven a leave to rest for about 7 minutes before carving and serve with the salad. Pop a dollop of crème fraiche on top of the meat and have some warm bread with it if you like.

For the Walnuts
1. Bring the sugar and water to the boil in a saucepan and wait for it to turn light brown in colour, about 7-9 minutes.
2. Remove from the heat and add the walnuts. Give it a quick stir to half coat the walnuts in caramel and turn them out on to a plate to cool (10 minutes).

For the salad
1. Add rocket leaves, orange segments and juice and red onion to a bowl with the walnuts, soy sauce and sunflower oil.
2. Toss ingredients gently to combine and serve.

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