Bejewelled Bbq Pork
Garlic Chips, Rosemary, Fluffy Rice & Beans, Tomatoes & Fresh Chilli
Ingrediënten
Serves 2 | Total 25 Minutes
- 1 x 400g tin of black beans
- ½ a mug of basmati rice 150g
- 4 cloves of garlic
- 2 sprigs of rosemary
- 1 x 250g piece of pork fillet
- 250 g ripe mixed-colour cherry tomatoes
- 2 fresh red chillies
- 2 tablespoons BBQ sauce
Instructies
- Pour the beans into a medium pan on a medium-high heat, juice and all.
- Add ½ a mug of rice and 1 mug of boiling kettle water (300ml).
- Season with sea salt and black pepper, stir, and cook uncovered for 12 minutes.
- Cover and turn the heat off.
- Meanwhile, peel and finely slice the garlic, then cook in a non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, removing to a plate when lightly golden.
- Strip in the rosemary for 1 minute, removing once crispy.
- Trim the pork of any sinew, then cut into two chunky pieces and rub all over with pepper.
- Cook for 12 minutes, or until just cooked through, turning regularly, while you halve or quarter the cherry tomatoes, finely slice the chillies, season, and mix with ½ a tablespoon each of red wine vinegar and extra virgin olive oil.
- Move the pork to a plate, spoon over the BBQ sauce, then bejewel with the crispy garlic and rosemary and leave to rest.
- Plate up the rice and beans, with the tomato salad on the side, and serve with the bejewelled pork.
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