- 0:15 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Next time you have a barbecue, try serving the pork with BBQ spuds and tangy pineapple salsa.
Ingredients
- 4 sebago potatoes, scrubbed clean
- 125g packet coleslaw mix
- 2 tablespoons low-fat coleslaw dressing
- olive oil cooking spray
- 4 pork loin steaks, trimmed
- 1/4 cup Tamar Valley Greek Style Yoghurt
- dill sprigs, to serve
Pineapple and mint salsa
- 1/4 small pineapple, peeled
- 2 tablespoons mint leaves, finely shredded
- 1/2 lime, juiced
Method
- Step 1Preheat a barbecue plate on medium heat. Wrap each potato in foil. Place on barbecue and cover with barbecue hood (see tip). Cook, turning often, for 40 to 60 minutes or until tender. Meanwhile, combine coleslaw mix and dressing in a bowl. Cover and refrigerate until ready to serve.
- Step 2Make pineapple and mint salsa: Remove core from pineapple. Dice pineapple and place in a bowl. Add mint and 1 tablespoon lime juice. Season with salt and pepper. Toss to combine. Cover. Set aside.
- Step 3Preheat a barbecue grill on medium heat. Spray pork with oil. Season with salt and pepper. Barbecue for 2 to 3 minutes each side or until just cooked through. Cover with foil. Set aside for 5 minutes to rest.
- Step 4Place pork on plates. Spoon over salsa. Unwrap potatoes. Place 1 potato on each plate and top with a dollop of yoghurt and dill sprigs. Serve with coleslaw.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1170 kj
Energy
5.4g
Fat Total
1.8g
Saturated Fat
4.7g
Fibre
27.4g
Protein
60mg
Cholesterol
165mg
Sodium
27.1g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Alternatively, you could place a roasting pan upside down over the potatoes to use as a lid.
Related Video
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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