Serves 6, Prep 25 mins, Cook 32 mins

WHO - - Food -


2 tblsps ke­cap ma­nis (In­done­sian sweet soy sauce) 2 tblsps maple syrup 2 x 400g pork fil­lets, trimmed 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 ²⁄³ 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, 2 cov­ered, un­til serv­ing. Com­bine sauce and syrup in a jug. Trans­fer half to sep­a­rate jug. Re­serve for 3 driz­zling. Sea­son pork with salt and pep­per. 4 Brush evenly with mus­tard. 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 5 ba­con and pork. 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 6 on all sides. Re­duce heat to low. 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 7 pork. Ar­range pork on a serv­ing plat­ter with radish, co­rian­der and spring onions. Driz­zle re­served sauce mix­ture over pork. Serve with salad tossed with dress­ing.

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