Hot fillet of pork with aubergine coconut bake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Pork fillet |
| 2 | tablespoons | Trinidad marinade; (see recipe) |
| ½ | decilitre | Oil |
| 50 | grams | Butter |
| Aubergine coconut bake; (see recipe) | ||
Directions
Marinade the pork in the Trinidad marinade and chill for 1 hour. Place in a hot pan with a little oil and butter and roast on 200C for approximately 10 minutes. Rest for 5 minutes.
Slice the pork and arrange on top of the aubergine.
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