Tag: delicious pork

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Pork Fillet (Tenderloin) in Honey

by Karen ClaassenLeave a Comment on Pork Fillet (Tenderloin) in Honey
Pork Fillet (Tenderloin) in Honey

5ml salt
10ml smoked paprika
a few grindings of black pepper
2 pork fillets/tenderloin
30ml butter
15ml vegetable oil
4 cloves of garlic, minced
45ml apple cider vinegar
25ml soy sauce
125ml honey

Preheat your oven to 180℃.
Add the salt, paprika and black pepper to a small bowl and mix together.
Lay the fillets on a board and sprinkle the mix over, rubbing all over.
Add the butter and vegetable oil to a heavy, oven-proof pan, place over high heat and wait for it to heat up.
Add the fillets and sear until golden.
Turn off the heat, add the garlic and stir-fry for 1 minute.
Add the vinegar, soy and honey to the pan and stir to mix.
Turn the fillets over and place the pan in the oven. Bake for 18 minutes.
Remove the pan from the oven and transfer the fillets to a plate. Cover tightly with aluminium foil and set aside.
Place the pan back on a medium-heat and simmer the sauce for 3 minutes or so, until syrupy.
Turn off the heat and place the fillets in the sauce, turning to cover the meat completely.
Slice the pork and serve with mashed potato and extra sauce.

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Versatile Pulled Pork

by Karen ClaassenLeave a Comment on Versatile Pulled Pork
Versatile Pulled Pork

2,5kg pork belly or pork shoulder (rind removed)

Dry rub:
45ml brown sugar
15ml salt
15ml smoked paprika
10ml ground cumin
5ml fennel seeds

500 – 750ml cider
250ml Homemade BBQ Sauce (in the recipe section of this blog)

Preheat your oven to 220℃.
Place the meat in an oven roasting tray.
Mix together the dry rub ingredients and sprinkle all of the ingredients onto the meat.
Place the pork in the preheated oven and roast for 30 minutes before removing.
Turn the oven down to 160℃ and pour 500ml cider onto the meat.
Cover the oven tray with aluminium foil and seal it tightly all around.
Place the meat back into the oven for 5 hours. Check the liquid every 2 hours or so and add more if necessary. There should be at least 1,5cm of liquid in the roasting tin.
Remove the meat once it falls apart and shred apart with two forks.
Pour the BBQ Sauce onto the pulled meat and mix the meat, BBQ and pan juices together.
Serve on a roll or on mashed potato and a coleslaw salad.