Pork Scotch fillet, spring onion & white bean salad with Street BBQ Italian

Ingredients 

For the Pork

2 x 150-200g Pork scotch fillet (can substitute with pork loin or pork chop)

Street BBQ Italian 

Salt and pepper, if required 

For the Salad

Bunch of spring onions
1 long red or yellow capsicum

2 tomatoes, seeded and diced

1 tin of white beans, drained and rinsed

3 hot pickle peppers

Handful of mixed chopped herbs, like parsley, dill and tarragon

For the Sour Cream Dressing

1 teaspoon grain or yellow mustard
2 tablespoons sour cream
2 tablespoons extra virgin olive oil (I use Cobram Estate Classic or Lemon Infused)
Juice of 1 lemon
1 teaspoon Street BBQ Tuscan Alle Brace
Salt and pepper
Pork resting juices from foil (see below, optional)

BBQ
Ziggy Elite Twin Grill or Firehawk Kamado Ceramic Charcoal Grill

Method (Serves 2)

Heat your BBQ on high. Sprinkle the pork fillet heavily on one side with Street BBQ Tuscan Alle Brace, let sit.

For the salad. Dress the spring onions and capsicum in a little extra virgin olive oil and place on the grill, turning them every two minutes until soft and golden brown. Take off the heat and wrap in foil for five minutes to soften. Peel the capsicum then roughly chop with the spring onions and place into a bowl. Mix in tomatoes, white beans, hot pickle peppers and a handful of mixed chopped herbs. Then toss together with the sour cream dressing (see below).

For the sour cream dressing. Add all the ingredients to a jar, screw the top on tight and shake for 20 seconds. Pour this over your salad just before serving.

Lightly oil your pork fillet and apply a little more rub, then place on the grill, rub side down and cook 4-6 minutes until golden in colour. Sprinkle more rub on the top of the non-seasoned side of the pork, then turn over and grill for a further 2-4 minutes.

Remove from heat, place pork fillets into tin foil and lightly wrap to rest for 2-4 minutes. Slice the pork and arrange on a plate with the white bean salad.

Matt’s Meat Tips

Make sure your meat is at room temperature before cooking, at least 20 minutes but 1 hour is better.

The internal temperature should be 60-62c for a perfectly cooked pork fillet.