This recipe was passed to me when I was younger by a fantastic cook in Barbados and is very close to my heart. Best kept for a gloomy day when you are in need of a little cheer – one bite and you could be forgiven for thinking you are back on holiday!
A marinade of Bajan rum, fresh pineapple, lime juice and spices ensures the pork is super tender and juicy and makes a terrific sauce. Served here with saffron rice infused with some whole cinnamon and cloves this recipe is a true delight and is the perfect excuse to use my favourite drink: Mount Gay Rum!
1 Pork Fillet (Fully Trimmed)
1/2 Whole Pineapple (Peeled, Cored and Diced)
1 Tbsp Dark Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Bajan Hot Pepper Sauce
Juice 1/2 Lime
A few Thyme Sprigs
1 Clove Garlic (Chopped)
1 Tsp Sea Salt
3 Tbsp Bajan Brown Rum
1) Mix together the marinade ingredients in a shallow tub. Add the pork, cover and place in the fridge to marinade overnight.
2) Preheat the oven to 190C. Place an oven-proof griddle pan over a high heat. Fry the pork in a little vegetable oil for 2 mins each side to achieve a good sear. Spoon over 1/3 to 1/2 of the marinade and transfer to the oven to finish cooking – which should take around 10 – 15 minutes (60C internal temperature).
3) Five minutes before the pork has finished cooking spoon over the rest of the marinade. Once cooked, remove from the oven and allow to rest for 10 minutes. Carve the pork and serve with saffron rice.
Best served with a cold beer or glass of rum – enjoy!