We were going to have pork fillet for our tea, would have fried it in mustard and balsamic and served with roasted chickory and mash BUT the sun is shining and my little bbq is calling me
SO - and please feel free to
I have pierced the flesh with a skewer and syringed a marinade inside using my childrens medicine syringe (which is now in my cooking box rather than medicine box!) and coated in a home-made rub
Question is how long would i cook it for and what temp? It's only 1lb (but then you probably know if you have read other posts my BBQ is a bit on the small side!)
Any responses would help - thanks xx
Clair