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Pork Fillet/Loin


Will serve four as a barbecue dish

A pork fillet/loin weighing about 675 g


Season the pork the day before and leave it in the refrigerator overnight.

Mix together a teaspoon of ground mace, a finely chopped garlic clove, a teaspoon of paprika, a tablespoon of chopped fresh sage and seasoning. Brush the pork with a little olive oil, and then sprinkle the seasoning all over it.

Place well rinsed fresh spinach in a saucepan and cover tightly. Cook over high heat for 3-5 minutes, shaking the pan often. Drain well. Open out the spinach leaves, overlapping them on a board and lay the pork on top, scrapping all its seasoning over. Wrap completely with a double thickness of spinach. Wrap rindless streaky bacon slices all around the pork, securing them with string to cover the spinach thoroughly.

Grill the pork fairly high over the bacon, brush with oil occasionally. The pork should be cooked through in about 30 minutes, depending on the thickness of the fillet. Serve the pork sliced, with a dressing of fresh soured cream and chopped chives. Serve this with new small potatoes and a three bean salad.

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