Spicy Pork Fillet
"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."
Ingredients
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 by Step Method
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
No special items needed.