- 1 [approximately 2 to 2 1/2-pound / 900 g to 1.13-kg] pork fillet, boned
- 3/4 cup [190 mL] catsup
- 1 clove garlic, minced
- 1 1/2 teaspoons [7.5 mL] unsweetened cocoa powder
- 2 1/4 teaspons [11 mL] lemon juice
- 1/4 teaspoon [1 mL] pepper
- 3/4 cup [190 mL] finely chopped onion
- 1 tablespoon [15 mL] honey
- 1 1/2 teaspoons [7.5 mL] brown sugar
- 1 1/2 teaspoons [7.5 mL] liquid smoke
- Hint of mace
- Vegetable non-stick spray
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- Half pork fillet lengthwise into its center, to 1/2 inch [1.3 cm] on each side.
- Open-up fillet; arrange fillet into a shallow glass dish.
- Into a bowl, well mix together catsup, minced garlic, cocoa powder, lemon juice, pepper, chopped onion, honey, brown sugar, liquid smoke and mace.
- Pour half of marinade over both sides of pork fillet; reserve remaining marinade covered, refrigerated until almost ready to serve.
- Cover pork fillet; leave to marinate for at least 8 hours or overnight, refrigerated.
- Spray barbecue rack with vegetable non-stick spray; preheat coals until really hot.
- Remove pork fillet from marinade; throw away marinade.
- Transfer pork fillet onto hot barbecue rack.
- Barbecue for 20 minutes or until done, turning once.
- Towards the end of cooking time, into a heavy saucepan, reheat reserved cold marinade.
- Remove pork fillet from barbecue; thinly slice fillet.
- Pour hot marinade over pork slices and serve.
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