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Barbecued fillet of pork with griddled potato salad and asparagus

Ed Baines from Good Food Live
For a truly tasty barbecue meal try Ed Baines's marinated pork, served with two tasty vegetable side-dishes

Barbecued fillet of pork with griddled potato salad and asparagus

Method

1. Combine the oregano, fennel seeds, garlic salt and lemon zest in a mortar and grind with the pestle.

2. Add the Pernod and mix to a paste.

3. Spoon the Pernod paste over the pork fillet and marinate for 2 hours in the refrigerator.

4. Meanwhile, bring a pan of salted water to the boil. Add in the potatoes and par-boil for 6 minutes.

5. Drain and cut into 1.5cm thick slices.

6. Preheat a barbecue and bring the pork chops to room temperature. Cook the pork chops on the barbeque until cooked through, browning on both sides.

7. Meanwhile, preheat a griddle. Brush the potato slices with vegetable oil and cook the potato slices on the griddle until golden and crisp.

8. Meanwhile, make the dressing. In a bowl, mix together the chilli flakes, vinegar, shallot, parsley, olive oil and mint.

9. Toss the freshly griddled potato slices with the dressing in a bowl.

10. Brush the asparagus with oil and cook them on the same hot griddle used for the potatoes.

11. Serve the griddled asparagus, drizzled with olive oil, salt and freshly ground pepper and shavings of Pecorino cheese.

12. Slice the pork, and serve with the potato salad and the asparagus on the side.

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Serves: 2

Prep: 25 min, plus 2 hrs marinating
Cook: 15 min

Ingredients

main:

pinch of dried oregano
1 tbsp Fennel seeds
pinch of garlic salt
pinch of lemon zest
150ml Pernod
2 pork fillets
salt and fresh ground black pepper
3 medium Maris Piper potatoes
vegetable oil, for brushing
1 bunch of Asparagus, blanched until tender
Olive oil, for drizzling
shaved Pecorino cheese

For the dressing:

1 tsp dried chilli flakes
2 tbsp red wine vinegar
2 Shallots, thinly sliced
1 bunch of flat-leaf parsley, thinly chopped
4 tbsp Olive oil
1 bunch of Mint, thinly chopped