Thursday, July 10, 2014

BBQ Dijon and Sage Pork Fillet

I know, I've been lazy and not blogged much lately (again) but now I have a new inspiration.  My friend Kay discovered Chef Jimmy Boswell's Facebook page and kept posting all the wonderful pictures of the food he made. Most of the pictures she posted were of meat dishes, here this woman doesn't even eat meat and she's telling me how good everything looks.  I decided to check it out and he does make some incredible looking food plus he just published an e-cookbook called Eating Savory which is gluten-free and paleo recipes.  I down loaded the recipes and decided to blog some of the recipes that I try.  I thought this would be both healthy and a new inspiration for the blog.
Here is a recipe from Chef Boswell's Eating Savory e-cookbook.

BBQ Dijon and Sage Pork Fillet

Serves 2-4

1 Free Farmed whole pork fillet
2 heaping Tbsp gluten free Dijon mustard
2 heaped tsp of ground sage
1 clove garlic minced
3 Tbsp Olive or coconut oil
A splash of white wine vinegar about 2 Tbsp
Salt and pepper to taste

In a medium sized mixing bowl combine the Dijon mustard,ground sage,salt,pepper,garlic and the white wine vinegar.  Once these are combined whisk in the oil.  In a suitable dish(or a Ziploc bag) cover all the pork with the mixture, cover and let pork marinate for at least an hour or as in my case over night.
here is the pork fillet after marinating, ready for the grill
Heat the BBQ and once hot place the pork on the grill on direct heat.  Cook on high (or over the coals) for about 4 minutes before flipping. Flip the pork fillet and turn heat down to medium,or move off the direct heat. Continue to cook turning occasionally until fillet is cooked to your desired taste ( for medium rare grill about 20 -25 minutes). 

 When cooked to your desired doneness, cover with foil and let rest for 10 minutes

 While the fillet was resting I sliced zucchini , seasoned with salt, pepper, garlic powder and basil.
Place the zucchini slices on the grill and grill to desired doneness, turning once.

 Here is the fillet, perfectly medium rare and grilled zucchini.  The verdict...Delicious!

What I particularly like about his recipes is that they are easy to make and usually serves 2-4 people, which is great for us since there is only the two of us so the recipes are easy to cut down .

Check out  Chef Jimmy Boswell's Facebook page and also his blog 

No comments:

  © Blogger template Coozie by 2008

Back to TOP