BACONWRAPPED PORK WITH QUINOA SALAD
Serves 6, Prep 25 mins, Cook 32 mins
WHAT YOU NEED
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.