Grilled Pork
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Grilled Pork
Ingredient
1x pork eye fillet (scotch also works)
2 tbsp. Dijon mustard
Red Island Extra Virgin Olive Oil
4 bullhorn peppers
4 Japanese eggplants, cut in half length ways (or 12 Indian Eggplants)
1 tbsp. of capers in brine
3 tbsp. of Sicilian olive
1 tbsp. caster sugar
3 tbsp. red wine vinegar
3 sprigs of rosemary
Sea salt and freshly cracked
Black pepper to taste
Method
Preheat your oven to 180 degrees Celsius.
In a large non-reactive bowl season the pork with the mustard, 1 tbsp. Red Island Extra Virgin Olive along with a generous pinch of sea salt and black pepper. Rub the pork until evenly coated with the ingredients and set aside while you preheat your frying pan.
Once you frying pan has come to temperature over a medium high heat add a good drizzle of Red Island Extra Virgin Olive Oil and seal your pork fillet on all sides until deeply caramelised. Remove from the frying pan and set aside while you cook the remaining ingredients.
To the pan add the bullhorn peppers, eggplants and grill for 2-3 minutes before deglazing with the vinegar followed by the remaining ingredients and season to taste with sea salt and freshly cracked black pepper.
Place the pork on top of the ingredients in the pan before placing into the oven and cooking for 20 minutes or until the pork is cooked to your liking.
Allow the pork to rest for 5 minutes before slicing and serve immediately.
Recipe by Lynton Tapp
