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CategoryDifficultyBeginner

This is a great combination!
Don’t forget to take a sip of the Amarula!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Main
 1 Biltong.mu Mkhulu Pork Fillet (800g – 900g) also known as pork tenderloin
 Salt & Pepper (or your favorite BBQ rub)
 2 tsp Oil
 Digital thermometer
Amarula Sauce
 1 cup Fresh Cream (Double Cream)
 ½ cup Milk
 2 tbsp Honey (reduce to 1 Tbsp if you prefer less sweat)
 2 tbsp Dijon Mustard
 1 Knorr Vegetable Stock Pot
 2 tbsp Amarula Liqueur
 Salt & Pepper to taste
How do we do this?
1

Fire up your braai (BBQ) for around 20 minutes, or until the coals are powdery white.

2

While you wait for the coals, place the Cream, Milk, Honey, Mustard and Stock Pot in a small saucepan – over medium heat, simmer the sauce until thickened to your preference (stir regularly) – remove from heat. Stir in the Amarula Liqueur and season to taste with Salt and Pepper

3

Coat the Biltong.mu Mkhulu tenderloin with the oil, use your hands to massage in the oil.

4

Sprinkle your tenderloin with salt and pepper, or your chosen BBQ rub. Ensure each side is generously, and evenly, coated.

5

When the braai (BBQ) is up to temperature, carefully lay the pork tenderloin onto the grill and let sit for about 4 minutes.

6

Turn, and keep turning every 3-4 minutes from here on, to ensure an even crust.

7

Using a digital thermometer, carefully take a reading from the center of the tenderloin. You are looking for a minimum of 63˚C, and a maximum of 71˚C, depending how well done you like your pork.

8

Remove from the braai (BBQ) when it has reached the desired temperature. Let it rest for 5 minutes with a piece of foil over the top whilst you gather all your sides together. Slice in 2-2.5cm slices, serve with your Amarula sauce.

Ingredients

Main
 1 Biltong.mu Mkhulu Pork Fillet (800g – 900g) also known as pork tenderloin
 Salt & Pepper (or your favorite BBQ rub)
 2 tsp Oil
 Digital thermometer
Amarula Sauce
 1 cup Fresh Cream (Double Cream)
 ½ cup Milk
 2 tbsp Honey (reduce to 1 Tbsp if you prefer less sweat)
 2 tbsp Dijon Mustard
 1 Knorr Vegetable Stock Pot
 2 tbsp Amarula Liqueur
 Salt & Pepper to taste

Directions

How do we do this?
1

Fire up your braai (BBQ) for around 20 minutes, or until the coals are powdery white.

2

While you wait for the coals, place the Cream, Milk, Honey, Mustard and Stock Pot in a small saucepan – over medium heat, simmer the sauce until thickened to your preference (stir regularly) – remove from heat. Stir in the Amarula Liqueur and season to taste with Salt and Pepper

3

Coat the Biltong.mu Mkhulu tenderloin with the oil, use your hands to massage in the oil.

4

Sprinkle your tenderloin with salt and pepper, or your chosen BBQ rub. Ensure each side is generously, and evenly, coated.

5

When the braai (BBQ) is up to temperature, carefully lay the pork tenderloin onto the grill and let sit for about 4 minutes.

6

Turn, and keep turning every 3-4 minutes from here on, to ensure an even crust.

7

Using a digital thermometer, carefully take a reading from the center of the tenderloin. You are looking for a minimum of 63˚C, and a maximum of 71˚C, depending how well done you like your pork.

8

Remove from the braai (BBQ) when it has reached the desired temperature. Let it rest for 5 minutes with a piece of foil over the top whilst you gather all your sides together. Slice in 2-2.5cm slices, serve with your Amarula sauce.

BBQ Pork Fillet with Amarula Sauce