Pork Scotch Fillet Spit Roast BBQ Recipe
Heat Beads® BBQ Briquettes fan, Lionel Crack, shares his Pork Scotch Fillet Spit Roast BBQ Recipe.
- 2kg pork scotch fillet roast
- Dijon mustard
- Whole black pepper
- Dried fennel seeds
- Dried mixed herbs
- Dried coriander
- 2 teaspoons smoked paprika
- Dried basil
- Dried parsley
In a mortar and pestle, mix and crush the whole black pepper, fennel seeds, mixed herbs, coriander, smoked paprika, basil and parsley together. Set aside.
Marinade your pork generously with the Dijon mustard until well coated.
Now spread your dried herb mix on a piece of grease proof paper. Roll the piece of marinated pork in the mix until evenly coated.
Place a spit rod through the middle of the pork and place on the spit roast to cook for two hours.
Any leftover mixed herbs can be added to the roast during the cooking process. Simply use a basting brush or sprinkle as you go.
Serve with a fresh salad and a bottle of chilled, sweet white wine.