Take salad to the next level with this stunner that will impress everyone at your next summer barbecue
- 2 Tbsp kecap manis
- 2 Tbsp maple syrup
- 2 x 200 g pork fillets, trimmed
- salt and pepper to taste
- 2 Tbsp wholegrain mustard
- 2 x 200 g packets rindless streaky bacon
- thinly sliced red radish to garnish
- coriander, to garnish
- sliced green spring onions, to garnish
- 2 cups rice and quinoa mix
- 4 green spring onions, finely chopped
- ⅔ cup chopped coriander
- ¼ cup sesame seeds, toasted
- ½ cup bottled roasted sesame dressing
- 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.
- Combine sauce and syrup in a jug. Transfer half to separate jug. Reserve for drizzling.
- Season pork with salt and pepper. 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 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 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 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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.1 g|
|Total carbohydrates||29.8 g|
|- Sugars||10.8 g|
|Dietary fibre||2.9 g|