Spicy Pork Fillet

4
Servings
30m
Prep Time
65m
Cook Time
1h 35m
Ready In


"This is a recipe from my favourite country paper "Weekly Times". I had never cooked a lot of pork but this came out perfectly. The pork is also great the next day used in sandwiches or in bread rolls."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (369.3 g)
  • Calories 515.6
  • Total Fat - 13.8 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 90.7 mg
  • Sodium - 666 mg
  • Total Carbohydrate - 64.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 59.2 g
  • Protein - 36.6 g
  • Calcium - 39.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 47.8 mg
  • Thiamin - 0.1 mg

Step 1

Note: To segment the grapefruit, peel the skin and remove excess pith. Holding the fruit in one hand, carefully use a sharp knife to cut between the fine skin separating the segments, so you use only the juice-filled flesh.)

Step 2

Puree the sugar, paprika, cumin, fennel, cayenne, garlic, grapefruit zest and segments, plus salt in a food processor until very smooth; transfer to a large bowl. (You can prepare to this stage a day ahead, leaving the mixture in the fridge.)

Step 3

Add the pork to the marinade and toss to combine; cover with plastic wrap and let sit 15 minutes at room temperature.

Step 4

Heat oven to 230C. Transfer the pork to an aluminium foil-lined baking tray fitted with a wire rack; cook until slightly caramelised, about 45 minutes. Let the pork rest 10 minutes before slicing.

Tips & Variations


No special items needed.

ImPat

I made a half recipe as my pork fillet weighed 380 grams and used a meat thermometer set for well done but when making again would set for medium well as it was a little dry at well but the flavours were good. Due to some medication I am on I had to sub the grapefruit and used an orange but when doing again will use a lime or lemon as it was on the sweet side with the orange and masked the spices a bit too much. I cooked at 175C and the fillet was cooked in 25 minutes. Thank you Tisme made for Alphabet Soup Game.

review by:
(7 Jun 2019)