Piri Piri Pork Fillet With Sweet Chilli Sauce
- 450g (1lb) Lean pork fillet
- 45ml (3tbsp) Sweet chilli sauce
- 1 Lime
- Fresh parsley
- 2 cloves Garlic
- 15ml (1tbsp) Ground coriander
- 15ml (1tbsp) Ground cumin
Preheat oven to Gas Mark 4, 180ºC.
In a bowl mix together 45ml (3tbsp) sweet chilli sauce, juice and rind of 1 lime, 15ml (1tbsp) fresh parsley, chopped, 2 cloves garlic, squashed, 15ml (1tsp) ground coriander, 15ml (1tsp) ground cumin.
Add 450g (1lb) lean pork fillet, score diagonally across the fillet and rub over the marinade. Cover, refrigerate and leave to marinate for 30 minutes to 1 hour.
Preheat oven and cook for 25-30 minutes until juicy, but browned.
Serve with red pepper houmous, (finely chopped roasted peppers from a jar added to pre-made houmous) and mini-roasted potatoes coated in the piri piri juices and roasted peppers.
Oven temperature: Gas mark 4, 180°C, 350°F