You can serve the left over cooked sauce as a gravy poured over the filletI usually use this Garlic Peri Peri sauce for chicken, but it works just as well with pork fillet or chops.
I use pork fillet because it is one of the better cuts we can get here, but you could use a different cut of meat if you prefer (chops, steaks ….)
Garlic Peri Peri Pork
500 gm piece of lean Pork fillet
1 tbsp Peri Peri sauce
3 tbsp Tomato Sauce (Ketchup)
1 heaped tsp Garlic, crushed
Salt & Pepper to taste
2 tbsp Olive Oil
Whisk all ingredients together until well blended. Pour over the pork fillet and turn so that both sides are coated. Roast at Gas mark 5/190’C/375’F for around 30 – 40 minutes, turning frequently and basting with the sauce until cooked through.
I use pork fillet because it is one of the better cuts we can get here, but you could use a different cut of meat if you prefer (chops, steaks ….)
Garlic Peri Peri Pork
500 gm piece of lean Pork fillet
1 tbsp Peri Peri sauce
3 tbsp Tomato Sauce (Ketchup)
1 heaped tsp Garlic, crushed
Salt & Pepper to taste
2 tbsp Olive Oil
Whisk all ingredients together until well blended. Pour over the pork fillet and turn so that both sides are coated. Roast at Gas mark 5/190’C/375’F for around 30 – 40 minutes, turning frequently and basting with the sauce until cooked through.
