Title: Hot Fillet of Pork with Aubergine Coconut Bake
Categories: Caribbean, Light
Yield: 1 servings

1 kg Pork fillet
2 tb Trinidad marinade; (see
-recipe)
1/2 dl Oil
50 g Butter
Aubergine coconut bake; (see
-recipe)

Marinade the pork in the Trinidad marinade and chill for 1 hour. Place in a
hot pan with a little oil and butter and roast on 200C for approximately
10 minutes. Rest for 5 minutes.

Slice the pork and arrange on top of the aubergine.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.