Bacon-wrapped Pork with Quinoa Salad

NEW FOOD IDEAS Serves 6, Cook 25 mins, Prep 22 mins

2 tblsps kecap manis (Indonesian sweet

soy sauce) 2 tblsps maple syrup 2 x 400g pork fillets, trimmed Salt and pepper, to taste 2 tblsps wholegrain mustard 2 x 200g packets rindless streaky bacon

(14 rashers) Thinly sliced red radish, coriander leaves and

sliced green spring onions, to garnish

QUINOA SALAD 2 cups rice and quinoa blend (420g) 4 green spring onions, finely chopped ⅔ cup chopped fresh coriander ¼ cup sesame seeds, toasted ½ cup bottled roasted sesame Japanese

dressing

1 To make salad, cook rice and quinoa blend in a large saucepan of boiling water for about 20 minutes, or until tender. Drain. Rinse under cold water. Drain well. Place in a large bowl. Add onions, coriander and seeds. Mix well. Refrigerate, covered, until serving. 2 Combine sauce and syrup in a jug. Transfer half to separate jug. Reserve for drizzling. 3 Season pork with salt and pepper. Brush evenly with mustard. 4 Arrange half bacon lengthways on a clean surface, side-by-side and slightly overlapping. Place one pork fillet at the end closest to you. Roll up to enclose, securing with toothpicks. Repeat with remaining bacon and pork. 5 Heat a lightly oiled, large barbecue grill plate over a medium heat to high heat. Add pork. Cook, turning occasionally for about 10 minutes, or until browned on all sides. Reduce heat to low. 6 Close lid or cover pork loosely with foil. Cook for 10 minutes. Brush with sauce mixture. Cook, covered for a further 2 minutes, or until cooked through. Remove. Rest, loosely covered with foil for 10 minutes. Remove toothpicks. Thickly slice pork. 7 Arrange pork on a serving platter with radish, coriander and spring onions. Drizzle reserved sauce mixture over pork. Serve with salad tossed with dressing.