Grilled Pork Fillet with Salsa Verde2015-10-10
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 27m
A most versatile meat, pork can go in many different directions on the grill. Corguettes go well with this, so grill some at the same time as the pork on the braai.
- 600g Pork fillet, butterflied
- 1 cup flat-leaf parsley leaves
- 1 cup basil leaves
- 1 garlic clove, chopped
- 2 teaspoons capers, drained
- 1/2 cup extra-virgin olive oil
- 1 lemon, juiced
- sea salt
- 4 corguettes, sliced in round and drizzled with olive oil (optional)
Place parsley, basil, garlic and capers in a food processor. Process until finely chopped.
With the motor running, add oil and 2 tablespoons lemon juice to parsley mixture. Process until well combined. Season with sea salt and pepper. Stand for 10 minutes. Serve with the barbecued pork fillet.
For the pork: Prepare grill to medium-high heat. Lightly coat pork with cooking spray; sprinkle with salt and pepper. Place pork on the braai and grill the pork for about 6 minutes on each side or until done.
Add the corguette slices and grill on both sides, about 5 minutes.
Remove the pork and vegetables and rest for 5 minutes. Slice the pork thickly. Spoon over the Salsa Verde, and serve with the grilled corguettes, if using.