Pork fillet rubbed with ginger, cumin, coriander, chilli and fennel, then barbecued with tequila and lime. A punchy midweek grill.
30 MIN
PREP
15 MIN
COOK
SERVES 4
PORTIONS
Easy
DIFFICULTY
INGREDIENTS
Pork & Rub
800g Pork fillet
1 tbsp. olive oil
1 tsp. ground ginger
2 tsp. ground cumin
2 tsp. ground coriander
½ tsp. chilli powder
1 tsp. fennel seeds
Tequila Sauce
1 cup tomato ketchup
1 tbsp. grated ginger
2 cloves garlic grated
¾ cup tequila
2 tbsp. lime juice
1 tbsp. brown sugar
½ tsp. chilli powder
METHOD
Place ginger, cumin, coriander, chilli and fennel seeds in a bowl and mix together. Pat dry pork fillet and lightly coat in oil. Then rub the spice mix evenly over the fillet.
For the tequila sauce, place ketchup, ginger, garlic, tequila, lime juice, brown sugar and chilli powder in a saucepan. Simmer over a medium heat for 10-15 minutes until it thickens.
Trim a hot plate liner to your BBQ hot plate and preheat your BBQ to a med to high heat.
Sear off all sides of your pork fillet and cook for 7 minutes each side with the hood down.
Remove from heat and rest the meat for 5 minutes. Slice evenly in 2cm thickness and serve with tequila sauce.
