The book itself is ace and I thoroughly recommend that you have a look at it - I think you'd like a copy yourself. And no - nothing sponsored here, I bought it for my own money.
As you might understand from the title of the cookbook this is a dish that is supposed to be cooked outdoors in a smoker or barbecue. However, I'm still a couple of weeks away from moving in to the new place so I had to convert it to oven cooking. If you got a smoker or barbecue - just convert it right back.
I can't wait to move in, get my smoker and give this a good test. I think it will be even better cooked that way. Once I'm moved and got the smoker installed - boy am I going to bore you with cue recipes ;)
I served this with a simple vinegar based coleslaw, the tangyness of that worked beautifully with the sweetness of the pork.
As a note, the marinade and glaze should be enough for two pork fillets but I only cooked one.
Ok, ready to look at the recipe? Here we go then...
Ingredients (serves 2 - 4)
Marinade
60 ml soy sauce
60 ml dark brown sugar
60 ml Cherry Coke
3 tbsp Olive Oil
1 tsp minced onion
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp minced garlic
1 pork fillet (about 450g or so), cleaned of the 'silverskin' and extra fat
Glaze
180ml black cherry preserve
1 tbsp maple syrup
1/2 tbsp distilled malt vinegar
1/2 tsp Worcestershire sauce
1 1/2 tsp water
Method
Mix the marinade ingredients well, pour into a plastic bag and add the pork. Marinade in the fridge for anything between 4 and 12 hours.
Once marinated properly, remove from the fridge and let it come to room temperature while you heat the oven to 120c.
Cook for 1hr 15min, turn once halfway through.
Combine the glaze ingredients in a bowl.
Once the time is up, remove the pork fillet from the oven and glaze all over the top. Return to the oven for about 15 minutes.
Remove again, let the pork rest for 10 minutes under a foil tent before slicing it.
Enjoy!
I don't care if you stole this recipe, it was definitely worth it ! The meat was very tender and the glazing such a sweet touch. The combination with the coleslaw was ace... especially, since I've never been keen on the mayo/cream style coleslaw. Can't wait to see what you get up with the smoker !!!
ReplyDeleteKarin
Cherry glaze was a great match for the pork fillet. I have also tried cooking the pork fillet sous vide with the marinade in the bag and the result was outstanding.
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