MARINATED PORK WITH CORN AND SALAD
PREPARATION TIME: 15 MINS
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
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
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.
You can swap the Swiss brown mushrooms for button mushrooms and red onion for 2 green shallots.