Beef
INGREDIENTS (4 PORTIONS)
- 700 g Chili BBQ Pork Loin
- 100 g rocket
- 200 ml sun-dried tomatoes, shredded
- 1 pear, thinly sliced
- 1 white onion, thinly sliced
- 50 g parmesan shavings
- 2-3 tbsp olive oil
- 1 lemon, halved
- salt flakes
- black pepper
GRILLED BBQ CHILI PORK LOIN IN A WARM SALAD OF ROCKET, DRIED TOMATO AND PARMESAN
Time: approx. 20-30 min
plus time to bring meat to room temperature
No. of portions: 4
INSTRUCTIONS
- Let the meat rest at room temperature for around 30 min before cooking.
- Grill the meat first on direct heat so it takes on a good colour, then adjust the barbecue for indirect heat and grill the meat, under a lid, until its core temperature is around 65°C. Take off the grill, wrap in greaseproof paper and leave to rest for 5-10 minutes.
- Carve the pork loin into slices around 4-5 mm thick and arrange on a plate.
- Scatter the rocket, tomatoes, pear, onion and finally the parmesan over the top, drizzle with oil and lemon juice, season with salt and pepper and serve immediately, maybe with good bread on the side and a little extra lemon.