| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Pork fillet |
| 2 |
tb |
Trinidad marinade; (see recipe) |
| 1/2 |
dl |
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.
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