Pork fillets with smoked paprika rouille from Weber's Complete Barbecue Book: Step-by-Step Advice and Over 150 Delicious Barbecue Recipes (page 107) by Jamie Purviance

  • red bell peppers
  • black peppercorns
  • breadcrumbs
  • pork fillets
  • smoked paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • vhague on April 07, 2014

    This was excellent. The rouille gave a very good, smoky flavor to the meat without being too overpowering. It is a "little" spicy but very manageable. I had to add nearly 1/4 c of chicken broth to thin out the sauce, and be careful as the sauce recipe makes approximately 2 cups.

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