{"id":419,"date":"2012-10-18T12:24:07","date_gmt":"2012-10-18T12:24:07","guid":{"rendered":"http:\/\/www.myfifteenminutemealsproject.co.uk\/?p=419"},"modified":"2012-10-19T12:25:46","modified_gmt":"2012-10-19T12:25:46","slug":"glazed-pork-fillet","status":"publish","type":"post","link":"https:\/\/www.myfifteenminutemealsproject.co.uk\/?p=419","title":{"rendered":"Glazed Pork Fillet …"},"content":{"rendered":"

… Cajun Style Pepper Rice & BBQ Sauce<\/span><\/h4>\n

\"\"<\/a><\/p>\n

So I did this one for my friends Alex and Lisa from work and Gavin.\u00a0<\/span><\/p>\n

This meal requires a 600g pork fillet, which is quite a big piece of meat to cook in a short space of time.\u00a0 This meal also requires you to put your grill oven on a medium\u00a0– high heat.\u00a0 I do not have a grill oven.\u00a0 I only have an oven and a separate grill.\u00a0 This will become important later.\u00a0 Instead I put my oven on a high heat.\u00a0<\/span><\/p>\n

This was an easy meal to cook.\u00a0 The prep for the meat was done in a minute.\u00a0 Less maybe.\u00a0 The veg for the rice were chopped up quickly and in the pan.\u00a0 There was no stress or hassle at all.\u00a0 I think Alex and Lisa were a bit disappointed that it all went so smoothly. \u00a0I think they were looking forward to seeing me panic and cook in utter chaos.\u00a0<\/span><\/p>\n

This meal requires that the pork loin is cut length ways half way through, opened up like a book and squashed down a bit.\u00a0 It is fried for a bit (about 4 minutes on each side) and then put in your grill oven with most of the BBQ sauce you have made (yes made) until it is cooked.\u00a0<\/span><\/p>\n

Everything was on the table, the rice\/veg dish, the remaining BBQ sauce and the pickles, before the fourteen minute mark.\u00a0 But the pork is not fully cooked.\u00a0 If only I had a grill oven! In the end it was done after sixteen minutes and thirty eight seconds.\u00a0<\/span><\/p>\n

This was another great meal, and one I would like to cook again.\u00a0 The rice\/veg dish was lovely.\u00a0 It\u2019s been a little while since I have eaten okra and I really do like it.\u00a0 It\u2019s quite a popular ingredient in southern America cooking\u00a0(as in the southern sates in the US) and I had a bit of it while I was on my three-week tour of the southern sates <\/a>earlier this year.\u00a0<\/span><\/p>\n

Music tonight was from Feeder<\/a>.<\/span><\/p>\n

How much:<\/strong>\u00a0\u00a3TBC.<\/span><\/p>\n

How long:<\/strong>\u00a0Sixteen minutes and thirty eight seconds.<\/span><\/p>\n

Who with:<\/strong>\u00a0Alex, Lisa, Gavin.<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n\t\t