Ingredients

• 1 West Peak Meats smoked pork fillet
• Olive oil for cooking
• Salt and black pepper
• 1 punnet Portobello mushrooms, halved
• 1 pack of broccoli florets

Ingredients for Blue Cheese Sauce

• 1 x small brown onion chopped
• 2 cloves of garlic crushed
• 30g of Mushroom soup powder
• ½ a cup of hot water
• ½ a cup of milk
• 100g blue cheese cubed

Method

Sear and braai the pork fillet. Remove the fillet from the grid and cut it into medallions.

Place a cast iron pan over medium coals and panfry the Portobello mushrooms and broccoli in olive oil. Once done add the pork medallions and allow the meat and veg to tan a bit.

Fry the onion and garlic in a bit of olive oil. Mix the mushroom soup powder with the hot water and milk until it is smooth and add it to the onions and garlic. Stir and allow the sauce to thicken, add the cheese and allow the cheese to melt over medium heat. Once the cheese has melted and the sauce has thickened, remove from the stove top immediately.

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