Smoked Pork Fillet with Chutney & Cheese
Ideal for the braai
This decadent main course can take your next braai to a whole new level.
125 ml Safari Seedless Raisins
125 ml Safari Golden Sultanas
10 Safari Pears
10 Safari Large Pitted Prunes
125 ml sugar
1 stick cinnamon
1 star anise
30 ml white wine vinegar
250 ml water
800 g - 1 kg smoked pork fillets
200 g Camembert cheese
coarsely-milled black pepper
fresh bay or lemon leaves
First prepare a chutney by placing in a saucepan the raisins, sultanas, pears, prunes, sugar, cinnamon, star anise, vinegar and water. Bring to the boil, reduce heat and simmer until the fruit is soft but not mushy. Remove from heat and set aside until required.
Use a sharp knife and cut a deep incision down the centre of the fillets taking care not to cut right through. Stuff the fillets with the chutney and strips of cheese. Season to taste with black pepper then secure with string. Slip the bay or lemon leaves under the string. Cook on medium heat in your outdoor grill covered with a lid for 25- 30 minutes or until done to your liking.
Slice and serve with lemon wedges and a green salad.
Hint: you can cook the fillets in a normal oven - covered - at 190 ºC until done to your liking, about 25 - 30 minutes. If you want to retain moisture, place some Safari Arpicots and Large Pitted Prunes under the string to cover the meat before cooking it. As you know: more fruit, more flavour!