600-700g Mick's Meat Barn Pork Fillet
1/4 cup Balsamic Vinegar, extra to dress the salad
1/4 cup Honey
1 tsp Dried Oregano
A couple sprigs of Thyme
1 Garlic Clove, minced
Green Beans, trimmed
2-3 Vine Ripened Large Tomatoes, finely sliced
8-10 Baby Bocconcini, roughly torn
Kalamata Olives, halved (optional)
Sea Salt & Cracked Black Pepper
Step One - In a medium bowl, whisk together the balsamic vinegar, honey, oregano and garlic with a splash of olive oil, sea salt and cracked black pepper. Add the pork fillet, toss to combine, ensuring that the fillet is coated in the marinade, add the thyme sprigs. Cover and refrigerate for at least 2 hours.
Step Two - Prepare the salad by layering the tomatoes on a large plate or serving tray. Top with the torn bocconcini, fresh basil and halved kalamata olives. Season with sea salt and cracked black pepper. Cover and refrigerate.
Step Three - Bring the pork fillet to room temperature before preheating the BBQ plate to a medium to high heat.
Step Four - BBQ the pork fillet for 6-7 minutes on each side, turning frequently to brown on all sides. Remove from the BBQ plate and set aside covered for 5 minutes, allowing the meat to rest.
Step Five - In the meantime, bring a saucepan of salted water to the boil. Blanch the beans, drain.
Step Six - Slice the pork fillet on a diagonal. Plate alongside the beans and caprese salad. Drizzle with balsamic vinegar.