Bejewelled BBQ Pork
Tender pork fillet with smoky barbecue glaze, crispy garlic, rice, beans, and fresh tomato salad.
Equipment
- Frying pan
- medium saucepan
- Knife
- Mixing bowl
Ingredients
- 1 can black beans
- 150 g basmati rice
- 4 garlic cloves
- 2 sprigs rosemary
- 250 g pork fillet
- 250 g cherry tomatoes
- 2 red chilies
- 2 tablespoons BBQ sauce
Instructions
- Pour the black beans and their liquid into a medium saucepan over medium-high heat.
- Add the rice and boiling water.
- Season with salt and pepper and cook uncovered for 12 minutes.
- Cover and remove from the heat.
- Meanwhile finely slice the garlic.
- Cook the garlic in olive oil until lightly golden and crispy.
- Remove and set aside.
- Cook the rosemary briefly until crispy.
- Trim the pork fillet and cut into two thick pieces.
- Season with black pepper.
- Cook the pork for about 12 minutes while turning regularly until just cooked through.
- Halve the cherry tomatoes and finely slice the chilies.
- Mix with olive oil, red wine vinegar, salt, and pepper.
- Move the pork to a plate and spoon over the BBQ sauce.
- Top with crispy garlic and rosemary.
- Serve with the rice, beans, and tomato salad.
Notes & Wine Advice
Notes
Allowing the pork to rest briefly after cooking helps keep the meat juicy and tender.Serve Tip
Serve this grilled pork with extra barbecue sauce, grilled vegetables, fresh bread, or roasted corn.Variations
Add smoked paprika, lime juice, avocado, sweet corn, or chipotle chili for deeper smoky richness and spice.Wine Advice
A fruity Zinfandel pairs beautifully with the smoky pork and sweet barbecue glaze.Nutrition values
Calories: 540 kcal | Carbohydrates: 42 g | Protein: 38 g | Fat: 22 g | Saturated Fat: 5 g | Sodium: 620 mg | Sugar: 9 g