Piri Piri Pork Fillet With Sweet Chilli Sauce

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A 30-minute pork fillet meal that tastes incredible and is perfect for 2 people.

Cook time: 30 mins

Serves: 2

Cooking Skill: Easy

Ingredients

1 x 450g lean pork fillet, scored diagonally across the fillet
3 tablespoons sweet chilli sauce
Zest and juice of 1 lime
1 tablespoon freshly chopped parsley
2 garlic cloves, peeled and crushed
1 tablespoon ground coriander
1 tablespoon ground cumin

Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

In a bowl mix together chilli sauce, juice and lime zest, parsley, chopped, garlic cloves, ground coriander and cumin.

Step 3

Add the pork fillet and rub over the marinade. Cover, and leave to marinate in the fridge for 30 minutes to 1 hour.

Step 4

Transfer to a foil lined baking tray and cook for 25-30 minutes until lightly coloured but not brown.

Step 5

Serve the fillet with red pepper houmous, mini-roasted potatoes and roasted peppers.

Each serving provides

Based on fillet excluding serving suggestions
Energy

1924kj

455kcal

23%

Fat

10.8g

15%

Saturates

3.5g

18%

Sugars

8.2g

9%

Salt

0.6g

11%

% of an adult's Reference intake
Typical energy values per 100g: 666kJ, 158kcal, 3.7g fat, 1.2g saturates
Each serving provides: 77.5g Protein, 11g Carbohydrate, 2.8g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

In a bowl mix together chilli sauce, juice and lime zest, parsley, chopped, garlic cloves, ground coriander and cumin.

Step 3

Add the pork fillet and rub over the marinade. Cover, and leave to marinate in the fridge for 30 minutes to 1 hour.

Step 4

Transfer to a foil lined baking tray and cook for 25-30 minutes until lightly coloured but not brown.

Step 5

Serve the fillet with red pepper houmous, mini-roasted potatoes and roasted peppers.

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Piri Piri Pork Fillet with Sweet Chilli Sauce

pork-fillet-1

Ingredients

  • 1 x 450g lean pork fillet, scored diagonally across the fillet
  • 3 tablespoons sweet chilli sauce
  • Zest and juice of 1 lime
  • 1 tablespoon freshly chopped parsley
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin












Each serving provides

Based on fillet excluding serving suggestions
Energy

1924kj

455kcal

23%

Fat

10.8g

15%

Saturates

3.5g

18%

Sugars

8.2g

9%

Salt

0.6g

11%

% of an adult's Reference intake
Typical energy values per 100g: 666kJ,158kcal,3.7g fat,1.2g saturates
Each serving provides: 77.5g Protein,11g Carbohydrate,2.8g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

In a bowl mix together chilli sauce, juice and lime zest, parsley, chopped, garlic cloves, ground coriander and cumin.

Step 3

Add the pork fillet and rub over the marinade. Cover, and leave to marinate in the fridge for 30 minutes to 1 hour.

Step 4

Transfer to a foil lined baking tray and cook for 25-30 minutes until lightly coloured but not brown.

Step 5

Serve the fillet with red pepper houmous, mini-roasted potatoes and roasted peppers.

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