Today I’m cooking a marinated pork fillet on my barbecue. So there’s happiness in my house. The sun is shining down on London Town and my new barbecue is glistening in the garden tempting me to come up with endless different meal combos. My latest cooking goal is to cook everything on the barbecue – including the vegetables and I have to say it’s been an undeniable success.
Today I started with a beautiful pork neck fillet. This is one of my favourite cuts of meat to cook with. It’s cheap, tender and tasty. And my lovely marinade adds to all that. It’s a simple mix of olive oil, lemon juice, paprika and oregano which gives such a lovely zesty flavour and adds stunning colour too.
For my vegetables, today I chose hispi cabbage (also known as sweetheart cabbage), little sweet peppers I bought from my local Farmers’ Market, Granny Smith apples and a barbecue baked potato. Here they all are lined up on the barbecue.
The prep and cooking process
Turn the barbecue on to warm up. My new CharBroil Professional CORE B2 is quite simply the perfect outdoor oven. Its innovative TRU-Infrared cooking technology makes for the most excellence, tender results. There are two stainless steel burns, so lots of space to cook a complete meal and handy electronic Surefire ignition for instant lighting. There’s also a handy little shelf above the grates which I’ve discovered is perfect for cooking vegetables. Another of my favourite features is the temperature gauge in the lid which I’m loving. It certainly helps to perfect your cooking. I like to get it up to 200C before starting.
Veg preparation is easy. Quarter the cabbage lengthways. Melt a mix of butter and hot chilli sauce to brush on the cabbage before and during cooking. Wrap the apples in foil with a bit of butter and placed them on the handy rack at the top of the barbecue. Boil the potatoes for 20 minutes on the stove top (unpeeled) before rubbing them with olive oil, wrapping in foil and placing on the rack with the apples.
Put the potatoes and apples on before everything else as they will take about 30 minutes. Grill the pork for 20 minutes and take off, wrap in foil and leave to rest for 10 minutes before carving. Add the peppers for 10-15 minutes until blackened on both sides.
Carve the pork into medium-sized slices (it should be slightly pink inside) and serve with all the veg. An amazingly tasty selection – the barbecued apple is soft and buttery, a unique apple sauce that matches perfectly with the flavours of the marinated pork fillet. And that hispi cabbage – never has cabbage tasted so good. I think I’m going to be basting more veg with chilli butter in the future – watch this space! Add a dollop of butter to the potato before serving. Delicious!
Here’s a printed form of the pork recipe for you.
Marinated pork fillet
Ingredients
Method
- Mix all the ingredients together thoroughly.
- Marinade the pork for at least two hours, overnight if you can.
- Cook on barbecue at around 200C for 20 minutes. Remove, cover with foil and leave to rest for 10 minutes. Carve and serve.
