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Hot Fillet Of Pork With Aubergine Coconut Bake

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CATEGORY CUISINE TAG YIELD
Grains, Meats Caribbean Caribbean, Light 1 Servings

INGREDIENTS

1 kg Pork fillet
2 T Trinidad marinade, see
recipe
1/2 Oil
50 g Butter
Aubergine coconut bake, see
recipe

INSTRUCTIONS

Marinade the pork in the Trinidad marinade and chill for 1 hour.  Place
in a hot pan with a little oil and butter and roast on 200C for
approximately 10 minutes. Rest for 5 minutes.  Slice the pork and
arrange on top of the aubergine.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

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