Bar­be­cue Pork with Cherry Sauce

Serves 8, Prep and Cook 1 hour, 15 mins

New Idea - - New Food Ideas -

1 tblsp olive oil 2 cloves gar­lic, crushed 1½ tblsps chopped fresh

rose­mary 2kg rind­less pork loin, rolled

and tied Fresh rose­mary sprig, to gar­nish

CHERRY SAUCE ½ cup red­cur­rant jelly ½ cup or­ange juice 1 chicken stock cube (10g),

crum­bled 2 tblsps whole­grain mus­tard 1 cup frozen pit­ted cher­ries


1 Com­bine oil, gar­lic and chopped rose­mary in a large bowl. Mix well. Add pork. Rub evenly to coat. Season with salt and pep­per. 2 Heat an oiled large bar­be­cue grill plate over a medium to high heat. Add pork. Cook, turn­ing oc­ca­sion­ally, for about 8 min­utes, or un­til browned all over. 3 Re­duce heat to medium to low (170C to 180C on bar­be­cue ther­mome­ter). Close lid. Cook, turn­ing pork twice, for about 55 min­utes, or un­til juices run clear when pierced with a small, sharp knife. Re­move. Rest, loosely cov­ered with foil for 5 min­utes. 4 Mean­while, make sauce. Com­bine jelly, juice, stock cube, mus­tard and ½ cup wa­ter in a medium saucepan. Whisk over a medium to high heat un­til com­bined. Bring to boil. Gen­tly boil for about 15 min­utes, or un­til slightly thick­ened. Add cher­ries. Gen­tly boil for a fur­ther 5 min­utes, or un­til thick­ened. Re­move from heat. 5 Trans­fer pork to a plat­ter. Cut into slices. Spoon over sauce. Gar­nish with rose­mary sprig.

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