- 0:30 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Serve barbecued pork with pumpkin and salad for dinner and everyone will be asking for more!
Ingredients
- 1.2kg pork rashers or pork spare ribs (see note)
- 1/3 cup rosemary leaves, roughly chopped
- 2 teaspoons salt flakes
- 2 garlic cloves, crushed
- 1 lemon, rind finely grated
- 1 orange, rind finely grated
- 2 tablespoons olive oil
- 1 leek, trimmed
- 800g butternut pumpkin, peeled
- olive oil cooking spray
- mixed salad leaves, to serve
Method
- Step 1If pork rashers are long, cut in half crossways. Place rosemary, salt flakes, garlic, lemon rind, orange rind and oil in a large bowl. Season with pepper. Add pork. Using your hands, rub mixture over pork.
- Step 2Preheat barbecue grill and plate on medium heat. Cut leek in half crossways, then lengthways. Rinse well and shake dry. Slice pumpkin into 0.5cm-thick pieces. Place pork on grill. Grill for 4 to 6 minutes each side or until browned and cooked through.
- Step 3Meanwhile, spray barbecue plate with oil. Add leek and pumpkin. Season with salt and pepper. Barbecue for 3 to 4 minutes each side or until tender.
- Step 4Serve pork with barbecued vegetables and salad leaves.
- High protein
- Low carb
- Lower gi
Nutrition
2141 kj
Energy
27g
Fat Total
8g
Saturated Fat
6g
Fibre
44g
Protein
108mg
Cholesterol
1272.05mg
Sodium
17g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
You could use pork chops or cutlets instead of rashers or spare ribs.
- Author: Kerrie Butler
- Image credit: Louise Lister
- Publication: Super Food Ideas
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