Seared Pork Fillet.

circle Serves 4
circle 2 pork fillets, trimmed of sinew
circle 2 tablespoons olive oil
circle Sea salt and freshly ground black pepper
circle ½ onion, finely diced
circle 1 clove garlic, crushed
circle 2 large handfuls baby spinach
circle 1 tablespoon water

Roasted Peaches:
circle 4 peaches, halved and stones removed
circle 1 teaspoon ground cinnamon
circle 2 heaped tablespoons brown sugar
circle 1 tablespoon olive oil
circle Sea salt

1

1. Pre-heat hot plate on high heat. Brush pork fillets liberally with olive oil and season generously with salt and pepper. Seal all sides of meat on hot plate. Reduce heat to low and continue cooking for about 8 minutes or until meat is tender and still slightly pink.

2. While meat is cooking, pre-heat a wok to a very high temperature on side burner and add 1 tablespoon olive oil. Reduce heat slightly. Add onion and garlic. Gently stir-fry until onion is slightly transparent.

3. Add spinach and stir constantly, allowing it to wilt slightly. Pour in water and continue cooking until most water has been absorbed. Season generously and set aside.

4. Remove pork and allow to rest before carving into 2 cm slices on an angle.

5. While pork is resting, light burners 2 and 5 (6 burner) or 1 and 4 (4 burner.) Close hood on barbecue and pre-heat to 200 Degrees Celcis.

6. Place peaches into roasting dish in the centre of barbecue. Sprinkle with cinnamon and brown sugar and drizzle with olive oil.

7. Cook for 10 minutes or until sugar has caramelised and peaches have softened slightly.

8. Serve pork with cooked spinach and roasted peaches