Spicy Mexican Pork Fillet
- 500g Gorgeous George Meatery Pork Fillet
- 2 medium Red Onion
- 5 cloves Garlic
- 1,5 tsp Smoked Paprika
- 2 fresh Jalapeno Chilies (any moderate chili will do)
- 1 tsp ground Cumin
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Tomato Puree
- 2 Tbsp Brown Sugar
- 1/2 bunch Fresh Coriander (stalks & leaves seperated)
- 3 sprigs Thyme
- 1/2 an Orange
- 400ml (1/2cup) boiling Water
First step is to make the Marinade!
Chop and fry the onion, garlic, coriander stalks & fresh chili in a littel olive oil, until softened and slightly translucent.
Add the cumin and paprika and fry for another 5mins, toasting the spices and increasing their flavour.
It’s now time to add the vinegar, tomato puree, brown sugar, orange zest & juice and boiling water.
Season with salt & pepper and bring to the boil for 15 minutes or until thick & glossy.
Once cooked, set aside to cool and remove the thyme stalks.
Cover your pork fillet with the cooled marinade in a bowl or sealable bag and allow to marinade overnight or for a minimum of 4 hrs.
Once marinaded, brush off the excess marinade with your fingers or back of a spoon and put the pork fillet in a
roasting tray ready to pop in the oven.
Roast the pork fillet at 220°C for 8 minutes so that it darkens a bit from the cooked marinade.
Then redcue the heat to 160°C and roast for a final 7 minutes, until slightly pink in the middle.
Once ready, take the roasted pork fillet out, cover with tin foil and set aside to rest.
While the Pork Fillet is resting, add the excess marinade to a sauce pan or small pot and reduce the marinade for 10 minutes or until sticky and delicious.
Carve the pork fillet, drizzle the sauce over and enjoy with a fresh salad and some fluffy rice.