Mama Mangia
Super Moderator
Ingredients...
400g pork fillet
1 glass white wine or stock
Marinade...
3 juicy cloves garlic
3 bushy sprigs rosemary
2 tbsps olive oil
juice of a large ripe lime
2 heaped tbsps thick honey
Crush the garlic and some sea salt using a pestle and mortar. Strip the leaves from the rosemary and chop them roughly, then pond them with the garlic. Stir in the olive oil, lime juice and honey.
Put the meat in a steel bowl and pour over the marinade. Cover with kitchen film and set aside for a couple of hours, or even overnight.Turn over in the marinade from time to time.
Set the oven at 200 C, Gas 6.Place a small roasting tin over a high heat and, when it is really hot, add the pork fillet letting it colour on both sides.
Turn off the heat then pour the marinade over the meat. Transfer to the hot oven and roast for 20 minutes.
Leave the meat, covered, to stand for 10 minutes. Put the roasting tin over a moderate heat and pour in the wine. Bring to the boil, stir the liquid into the pan juices and leave to bubble for 1-2 minutes.
Carve the pork into thick slices then spoon over the juices from the pan. Serve with lightly cooked spinach and some hunks of good bread.
400g pork fillet
1 glass white wine or stock
Marinade...
3 juicy cloves garlic
3 bushy sprigs rosemary
2 tbsps olive oil
juice of a large ripe lime
2 heaped tbsps thick honey
Crush the garlic and some sea salt using a pestle and mortar. Strip the leaves from the rosemary and chop them roughly, then pond them with the garlic. Stir in the olive oil, lime juice and honey.
Put the meat in a steel bowl and pour over the marinade. Cover with kitchen film and set aside for a couple of hours, or even overnight.Turn over in the marinade from time to time.
Set the oven at 200 C, Gas 6.Place a small roasting tin over a high heat and, when it is really hot, add the pork fillet letting it colour on both sides.
Turn off the heat then pour the marinade over the meat. Transfer to the hot oven and roast for 20 minutes.
Leave the meat, covered, to stand for 10 minutes. Put the roasting tin over a moderate heat and pour in the wine. Bring to the boil, stir the liquid into the pan juices and leave to bubble for 1-2 minutes.
Carve the pork into thick slices then spoon over the juices from the pan. Serve with lightly cooked spinach and some hunks of good bread.