Dive in to this summery twist of meat and three vegetables – it's sure to become a summer favourite for lunch or dinner.
- 1 Tbsp whisky
- 2 tsp apple cider vinegar
- 2 tsp brown sugar
- 1 Tbsp thyme
- 1 Tbsp no-added-salt tomato paste
- juice 1 lemon
- 300 g pork fillet, trimmed of fat
- 2 corn cobs, husk removed, wrapped in foil
- olive oil cooking spray
- 90 g coleslaw mix
- ½ red capsicum, cut into thin strips
- 50 g Swiss brown mushrooms, sliced
- ¼ small red onion, cut into thin slivers
- 1 Tbsp 97% fat-free mayonnaise
- 1 tsp extra virgin olive oil
- 1 tsp wholegrain mustard
- 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.
- Preheat a barbecue grill on medium. Add corn to barbecue. Cook for 20 minutes, turning occasionally, or until cooked.
- 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.
- 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.
- Slice pork thickly and diagonally and serve with corn and salad.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.5 g|
|Total carbohydrates||31.2 g|
|- Sugars||16.0 g|
|Dietary fibre||5.7 g|