Charred Lemon and Garlic Pork Fillet with Quinoa Tabbouleh

Prep time 15 minutes Cook time 20 minutes

Serves 4 people



  • 600g pork fillet
  • ⅓ cup lemon juice, plus extra wedges to serve
  • ½ cup Garlic dip, plus extra to serve
  • 250g cherry truss tomatoes on the vine
  • 2 tbs extra virgin olive oil
  • ½ small white onion, finely chopped
  • 1 ½ cups cooked white quinoa
  • 2 cups firmly packed flat leaf parsley leaves, finely chopped
  • 1 cup mint leaves, finely chopped


  1. 1.
    Season pork with 1 teaspoon each salt and freshly cracked black pepper. Set aside to come to room temperature.
  2. 2.
    Place onion and 1 teaspoon each salt flakes and black pepper in a bowl and set aside. Place chopped herbs in a separate bowl and cover with water to soak.
  3. 3.
    Combine the garlic dip, 1 tablespoon olive oil, and 2 tablespoons lemon juice in a bowl.
  4. 4.
    Preheat char grill or barbeque to medium high heat, add the pork fillet and cook, basting with garlic lemon mixture and turning every 5 minutes, for 15-20 minutes or until pork is just cooked through but still pink in the centre. Pork fillet will still feel quite rare when pushed with a finger. It will continue to cook while resting.
  5. 5.
    Transfer to a plate and pour over any remaining lemon and garlic mixture. Cover loosely with foil and rest for 5 minutes.
  6. 6.
    Add tomatoes to BBQ and cook, covered loosely with foil, for 5 minutes, or until just blistered. Set aside with pork.
  7. 7.
    To assemble tabouli, drain herbs and add to onion mixture, stir through quinoa, remaining 1 tablespoon olive oil, and remaining 2 tablespoons lemon juice. Stir to combine.
  8. 8.
    Thickly slice pork and serve with tabouli, roasted tomatoes, lemon wedges and extra garlic dip alongside.