Barbecued pork fillet with coconut, cucumber & tomato salad

Coconut adds a twist to these succulent barbecued pork fillets.

Recipe «Barbecued pork fillet with coconut, cucumber & tomato salad» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbs brown sugar, 2 tbs olive oil, plus extra to brush, 2 tbs thyme leaves, 2 tbs Worcestershire sauce, 2 x 400g pork fillets , 3 vine-ripened tomatoes, chopped, 1 Lebanese cucumber, thinly sliced, 1 cup dried shaved coconut , Juice of 1 lime, 1/2 bunch basil, leaves picked, 2 tbs olive oil.

Ingredients:

• 1 tbs brown sugar 
• 2 tbs olive oil, plus extra to brush 
• 2 tbs thyme leaves 
• 2 tbs Worcestershire sauce 
• 2 x 400g pork fillets 
• 3 vine-ripened tomatoes, chopped 
• 1 Lebanese cucumber, thinly sliced 
• 1 cup dried shaved coconut 
• Juice of 1 lime 
• 1/2 bunch basil, leaves picked 
• 2 tbs olive oil 

Instructions

1. Preheat the oven to 200C.
2. Combine the sugar, oil, thyme and Worcestershire sauce in a bowl. Add pork and turn to coat, then set aside for 15 minutes to marinate.
3. Preheat a barbecue or chargrill to medium-high. Brush with extra oil, then cook pork, turning, for 5-6 minutes until browned all over.
4. Transfer to a baking tray and roast in the oven for 8 minutes for medium or until cooked to your liking. Remove from the oven and rest, loosely covered with foil, for 5 minutes.
5. Meanwhile, to make the salad, combine all the ingredients in a bowl, then season and set aside.
6. Slice the pork and place on a serving board or platter. Drizzle over any resting juices and serve with the salad.