Jerk pork fillet with pineapple relish
- July 2006
- 432g can pineapple in natural juice
- 150ml jerk barbecue sauce (we like Walkerswood’s Jerk Barbecue Sauce, from Sainsbury’s and Tesco)
- 2.5cm piece fresh ginger, grated
- 1 tbsp vegetable oil
- 2 x 300g pork tenderloins, trimmed of excess fat and halved
- 2 spring onions, finely sliced
- Preheat the barbecue. Drain the pineapple, reserving the juice. Set aside. In a flat dish, mix all but 1 tablespoon barbecue sauce with the ginger, 2 tablespoons reserved pineapple juice and the oil. Add the pork and toss to coat. Set aside for at least 30 minutes, or overnight.
- Lift the pork from the marinade, discarding any excess. Cook on the hot barbecue, covered, for 20 minutes, turning halfway or until just cooked through and charred. Set aside to rest for 5 minutes.
- Meanwhile, chop the pineapple and heat in a pan with a little of the pineapple juice and the remaining barbecue sauce. Cook until softened slightly, then stir in the onions. Remove from the heat and season.
- Cut the pork into thick slices. Divide between plates along with the pineapple relish. Serve with jacket sweet potatoes, with butter and chopped spring onions, and a crisp green salad on the side.
If you don’t have a kettle barbecue, cook the pork in an oven preheated to 200°C/fan180°C/gas 6 for 15 minutes, turning halfway. Finish on the barbecue for 5 minutes, until cooked through.
To cook indoors: Cook the pork fillets on a hot griddle or frying pan over a medium heat for 20 minutes or until cooked through.
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