Folks, today I have a classic roast pork fillet recipe everyone will love. I don’t know why I haven’t cooked pork fillet before. It is cheap, takes about 15 minutes to cook and tastes amazing.
More so probably because my pork fillet came from the incredible meat experts over at Biltong@za. Pop into their deli meat store in Centurion – it is all kinds of amazing and remember to like their facebook page for updates on great specials and competitions.
So for this recipe, I decided to marinade my pork fillet in a chili, garlic, ginger & balsamic marinade for about 10 – 15 minutes.
Then the oven does most of the work, and the result is a tender and flavorsome roast that is served with wilted rainbow Swiss chard.
The meat turned out so tender and the chili gives that extra little bite, combined with garlic and ginger, I would say this is my favorite flavor combination so far. A big shout out to the guys frombiltong@za. Happy cooking!
| Prep Time | 15 min |
| Cook Time | 20 min |
| Servings | servings |
- 4 cloves garlic chopped
- 4 bird eye chili chopped
- 2 teaspoons freshly grated ginger
- 1 teaspoon freshly ground sea salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons balsamic vinegar
- 15 ml olive oil
- 700 gr pork fillet
- 3 cups rainbow swiss chard
- balsamic reduction to serve
- fresh parsley to serve
Ingredients
| Rate this recipe! |
- Preheat the oven to 230 degrees Celsius.
- In a pestle and mortar, ground the garlic, chili, ginger, salt and pepper to a paste.
- Add the balsamic vinegar and oil, mix through.
- Rub and cover the fillets with this marinade and refrigerate for about 15 minutes.
- Transfer the fillets on to a roasted tray, and roast in the oven for 15 – 20 minutes on 180 degrees.
- Remove from oven, and leave the meat to rest for a while.
- Rinse the chard, transfer to a saucepan and heat it up until it is slightly wilted.
- Slice the meat, and serve on Swiss chard with a balsamic reduction.
