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Hot Fillet Of Pork With Aubergine Coconut Bake

1 kg Pork fillet
2 tb Trinidad marinade; (see recipe)
1/2 dl Oil
50 g Butter
Aubergine coconut bake; (see recipe)

Marinade the pork in the Trinidad marinade and chill for 1 hour. Place in a hot pan with a little oil and butter and roast on 200C for approximately 10 minutes. Rest for 5 minutes.

Slice the pork and arrange on top of the aubergine.

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