Medallions of BBQ Pork Fillet served on a bed of Sautéed Baby Spinach with Roasted Herb Potatoes and an Apple, Pineapple and Ginger Sauce

Medallions’ of BBQ Pork Fillet:

1. On a preheated BBQ hotplate place the full length pork fillets in a tablespoon of olive oil and cook for 4-5 minutes before turning 90 degrees.
2. Repeat the 4-5 minutes and turn 90 degrees a further 3 times until fully turned and finished.
3. Allow the cooked fillets to sit for 5 minutes, and then diagonally slice into 2-3cm thick medallions (or as desired).

Roasted Herb Potatoes:

1. Preheat oven to 200 degrees.
2. Peel and cut potatoes into 4 – 5 cm chunks and boil in water for 7 minutes. Drain, then ‘fluff’ the potatoes up by shaking them together in a covered bowl.
3. Place the potatoes into a plastic bag and add ¼ cup of olive oil, garlic powder, mixed herbs, paprika, salt and pepper, and shake well to ensure they are evenly coated.
4. Place on an oiled roasting dish/pan and cook for 1 hour, or until well browned and crispy.

Apple, Pineapple and Ginger Sauce:

1. Peel and core the apples and puree in a food processor.
2. In a saucepan over a medium heat, melt butter and add the pureed apple, chopped pineapple and finely grated ginger.
3. Cook for 2-3 minutes then add sugar, salt and pepper. Cook for further 1 minute then set aside and cover with cling wrap.
4. Vegetable stock can be added to get a thinner consistency.

Sautéed Baby Spinach:

1. Bring to a medium heat an appropriate sized saucepan and add the butter and the baby spinach.
2. Sauté while turning the spinach for approximately 2 minutes or to the point when the spinach just begins to wilt.