Portuguese-style pork fillet

Method

1. To make the marinade, blend the roasted peppers, chilli, salt, garlic and oil in a food processor until smooth. This paste will keep in the refrigerator for up to 4 days.

2. Smother the pork fillets in the paste and rub well. Cover and leave to marinate in the fridge. The longer the pork has to marinate the better the flavour, so if possible, leave overnight.

3. When ready, wipe off any excess marinade and cook the fillets for about 20 minutes on a hot griddle, turning regularly. When cooked, leave to rest 5 minutes.

4. For the salad, cook the beans for about 2-3 minutes in boiling water until al dente. Drain, rinse under cold water and drain again. Put the beans, artichokes, spring onions and chickpeas in bowl and season with salt and pepper.

5. Whisk the oil, vinegar, lemon juice and garlic together until smooth and toss with all the other salad ingredients.

6. Carve the pork into thick slices and serve with a generous helping of salad.

Comments                        add a comment

Fantastic recipe, well recommended. Easy to prepare well in advance. The salad and the pork go amazingly well together. Great for BBQ season! Well worth a try...

Ingredients

For the marinade

3 red peppers, roasted and peeled
1 red chilli, halved lengthways and seeds removed
1/2 tsp sea salt
2 garlic cloves
30ml extra virgin olive oil
2 pork tenderloins

For the salad

450g green beans, cut into 5cm pieces
1 x 180g jar grilled marinated artichokes, drained
4 Spring onions, sliced
1 x 450g can Chickpeas, drained

For the dressing

3 tbsp extra virgin olive oil
1 tbsp Red wine, or cider vinegar
1 tbsp lemon juice
1 garlic clove, minced

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