Chilli Barbecued Pork Fillet
Food Styling: Lou Kenney. Styling: Charlie Phillips
Sticky barbecued pork is always a hit, and these tender little medallions grill up a treat.
350g-400g pork fillet, sliced into 2cm medallions
coarsely chopped coriander and finely sliced red chilli
2 tbsp tomato ketchup
2 tbsp sriracha chilli sauce
2 tsp worcestershire sauce
- Combine the marinade ingredients in a large bowl with 2 tbsp of vegetable oil. Add the pork and stir to coat. Cover and chill for up to a couple of hours.
- Lay out the pork medallions on a plate, drizzle a little vegetable oil over both sides and season them.
- Barbecue over hot coals for 3-4 minutes each side until golden and firm when pressed.
- Arrange on a serving plate and leave to rest for 5 minutes, then scatter over coriander and chilli.