- 800g pork fillet, diced
- celery salt and freshly-milled black pepper
- 2 Tbsp extra virgin olive oil
- 4 navel oranges
- 12 long sprigs rosemary, trimmed as skewers
- ¼ cup honey
- ½ cup white wine
- 2 cloves garlic, minced
- rice and salad leaves, to serve
1 Season the pork with celery salt and pepper, then toss in olive oil. Dice two oranges, then thread the pork and orange pieces onto the rosemary skewers. Cook on a moderate barbecue grill for 8 minutes, turning often.
2 Combine the honey, wine and garlic in a small saucepan. Cut off the pith of the remaining oranges, then dice the flesh. Simmer for 10 minutes, then begin basting on the skewers. Serve with rice and salad leaves.