Ingredients
2 pork fillets, 500 g each
CRUST TOPPING:--
2 cups breadcrumbs
½ tsp SIDS CRAZY LEMON
60 g melted butter
1 tsp crushed garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp parsley flakes
SIDS SALT & PEPPER to taste
4 tsp pine nuts, toasted (optional)
1 egg
3 tbsp SIDS HONEY MUSTARD VINAIGRETTE
TO SERVE:--
3 pears, cored & quartered
3 lemons, halved
1 tbsp melted butter
Directions
Cut each fillet across into 3 even pieces of about 7 cm. Place in a well oiled shallow baking dish. Combine all the crust topping ingredients including SIDS SALT & PEPPER except the egg. Beat the egg well and add just enough to moisten the crumbs. Divide the mixture and press a portion evenly into the surface of each fillet. Place the tray in a BBQ with medium indirect heat (NOT over a flame) with the lid down for 25-30 minutes to your liking.
Remove the tray, cover and rest meat for 5 minutes. Meanwhile, place the pears & lemons on a direct heat and cook for 2 minutes each side, brushing with melted butter and SIDS CRAZY LEMON mixture. Continue cooking until well coloured.
To serve, swirl some SIDS HONEY MUSTARD VINAIGRETTE onto the platter and place the fillets on top. Garnish with the grilled pears & lemons.
