MAR­I­NATED PORK WITH CORN AND SALAD

Diabetic Living - - Mains -

PREPA­RA­TION TIME: 15 MINS

(+ MARINATING)

COOK­ING TIME: 20 MINS SERVES 2 (AS A MAIN)

1 Tbsp whisky

2 tsp ap­ple cider vine­gar

2 tsp brown sugar

1 Tbsp thyme leaves

1 Tbsp no-added-salt tomato paste Juice of 1 le­mon

300g pork fil­let, trimmed of fat 2 cobs corn, husk and silk re­moved,

wrapped in foil

Olive oil cook­ing spray

90g (11/2 cups) fine cut coleslaw

1/2 red cap­sicum, cut into thin strips 50g Swiss brown

mush­rooms, sliced

1/4 small red onion, cut

into thin sliv­ers

1 Tbsp 97% fat-free may­on­naise

or gluten-free may­on­naise 1 tsp ex­tra vir­gin olive oil

1 tsp whole­grain mus­tard or

gluten-free mus­tard

1 Com­bine whisky, vine­gar, sugar, thyme, tomato paste and half the le­mon juice in a shal­low dish. Add the pork and turn to coat. Cover and set aside for 10 min­utes to mar­i­nate.

2 Pre­heat a bar­be­cue grill on medium. Add corn to bar­be­cue. Cook for 20 min­utes, turn­ing oc­ca­sion­ally, or un­til cooked.

3 Mean­while, drain the pork, re­serv­ing mari­nade. Spray pork with cook­ing spray and add to bar­be­cue. Cook for 7-8 min­utes, turn­ing oc­ca­sion­ally and brush­ing with re­served mari­nade, for medium, or un­til cooked to your lik­ing. Trans­fer to a plate, cover loosely with foil and set aside.

4 Com­bine coleslaw mix, cap­sicum, mush­rooms and onion in a bowl. Whisk may­on­naise, re­main­ing le­mon juice, oil and mus­tard. Toss into salad and toss to com­bine.

5 Slice pork thickly and di­ag­o­nally and serve with corn and salad.

COOK’S TIPS

You can swap the Swiss brown mush­rooms for but­ton mush­rooms and red onion for 2 green shal­lots.

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