Pork loin

1 whole pork tender loin

2 lemons juiced

2 garlic cloves sliced

1 tbsn lemon zest

1 tbsn thyme fresh

1 tbsn Malden sea salt

Few turns of cracked black pepper

2 tbsn extra virgin olive oil

For the ratatouille

300g (1) Courgette cut in half

450g (1) Aubergine cut into rounds around 2cm thick

1 whole red Pepper

2 basil leaves torn up

2 tomato’s grilled

1 tbsn olive oil

Roasted tomato sauce

220g (2) grilled tomato

5g fresh basil leaves (around 6-8 leaves)

2 tbsn extra virgin olive oil

1 tbsn red wine vinegar

1 tsp salt

Few Turns black pepper

Method

• Pour over the pork fillet and marinate for 20 minute’s
• Set up the BBQ for some indirect grilling
• Place the pork fillet over the hot coals and cook until 48c internal temperature
• Allow to rest

• For the ratatouille lightly oil the pepper, aubergine slices, courgettes and place directly over hot charcoal
• Cool until soft and charred
• Set aside the tomato’s for the sauce (see below)
• Once cooked and cooled chop the aubergines and courgette into large chunks and place into a bowl
• Peel the pepper and remove the seeds, tear into small pieces and place into the bowl
• Tear the basil leaves and mix that through the vegetables
• For the tomato sauce put all the ingredients into a food blender and blend until smooth