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This is a perfect meal for a Sunday barbecue. It is easy and quick to prepare, and tastes delicious. (Serves 6)



3 pork fillets (200 grams), halved

½ teaspoon gluten-free seeded mustard

1 packet (180 grams) white vein cheese with or without green peppercorns

1 tablespoon fresh basil, finely chopped

100 grams gluten-free shaved prosciutto



1. On a cutting board, cut a pocket lengthways along each pork fillet.

2. Combine mustard, white vein cheese and basil in a small bowl.

3. Divide mixture into thirds and press into each pork fillet pocket.

4. Wrap pork fillets with prosciutto and secure them with toothpicks.

5. Cook fillets on a greased barbecue plate until cooked to your liking.

6. Remove toothpicks and slice to serve.




Serve hot with rosemary potatoes, or your favourite vegetables and salad.