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Cajun Marinated Pork Fillet served with Sweet Potatoes and Red Beans

Recipe Category: Meat
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the marinade

  • 1 bay leaf
  • 10 black pepper corns
  • 2 cloves garlic, cut in half
  • 1 handful flat leaf parsley
  • 2 sprigs thyme
  • 1 orange, zest and juice
  • 125 mls olive oil

for the pork:

  • 500 g pork fillet
  • 250 g streaky bacon

for the sweet potato mash

  • 4 sweet potatoes, peeled and cubed
  • 5 mls lemon infused olive oil
  • 15 g butter

for the red beans

  • 15 mls olive oil
  • 25 mls Cajun vegetables
  • 5 mls Cajun spices
  • 1 tin red beans
  • black pepper to season
  • water to loosen

for the gravy

  • any leftover Cajun vegetables
  • any leftover marinade
  • 125 mls red wine
  • water to loosen

Method

for the marinade

  • begin by making the marinade by mixing together all the ingredients
  • marinade the pork fillets for at least 2 hours, out of the fridge
  • preheat the oven to 180? Celsius

for the sweet potato mash

  • steam the sweet potatoes and once they are soft, leave in the pot with a dish towel under the lid to dry them out
  • once dry remove from the pot and add the olive oil and butter to the pot to melt
  • push the potatoes through a ricer and mix into the olive oil and butter until a smooth mash is formed

cooks note: you can leave this on a low heat to keep warm

    for the red beans

    • fry the Cajun vegetables in the olive oil and add the Cajun spices
    • when soft add the beans
    • when heated through, add black pepper to taste

    Cooks Note: if you make these in advance and want to reheat them, add some water to loosen the ingredients

      for the pork fillets

      • seal the pork fillets and set aside
      • lay out the bacon on a piece of cling film and lengthen the bacon by using the flat edge of a knife
      • chop up the garlic cloves used for marinading
      • place the pork fillet on the bacon and arrange the garlic and parsley on top
      • tightly seal the bacon around the fillet
      • cook for 25 minutes on a roasting rack and allow to rest before carving and serving

      for the gravy

      • place the left over vegetables and marinade into a pan and allow to cook until the vegetables are soft
      • add the red wine, any pan juices and a bit of water if necessary
      • reduce until you are ready to serve the meal