Recipe - Hot Fillet Of Pork With Aubergine Coconut Bake

1 kg Pork fillet
2 tablespoon Trinidad marinade; (see
recipe)
One half 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.