MARINATED PORK WITH CORN AND SALAD

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.