n the end of the fillet and using the end of
he mixture.
Slice the pork fillet into 1 inch slices. Flatten
>Combine all pork stuffing ingredients in
Place the pork fillet into a shallow dish. Brush
Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.
Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min's or until cooked as desired, basting occasionally with marinade whilst cooking.
Remove pork and cover to keep warm.
In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.
Serve pork sliced over rice with sauce.
Horizontally slice each pork fillet into 3 pieces and flatten
se the recipe directions on your rice container.
Butterfly pork and
Flatten the pork escalopes or pork steaks with the flat of
own the centre of each pork loin 3/4 of the
licing; slice thin.
Marinade pork strips in the soy sauce
side to cool. Spread over pork tenderloin then roll up and
nd place each on a pork fillet.
Roll and secure with
00b0C (425\u00b0F).
Brush pork with salt, pepper and the
an and and sear each pork and beef medallion for 2
he sauce.
Place the pork fillet in the marinade and leave
nd my hubby I buy pork fillet that usually vary in weight
killet on high heat. Cook pork until seared on all sides
aucepan and saute the onion, pork and red curry paste for
Place pork in a shallow dish. Brush
large shallow dish. Add pork, turning to coat in the