Barbecue pork with potato salad

Готовим Meat Barbecue pork with potato salad

Spring time was made for easy entertaining, so turn up the heat for this terrific pork dish with potato salad.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a barbecue plate and grill on medium-high heat. Place potato, in a single layer, in a microwave-safe dish. Drizzle with 1 tablespoon water. Cover. Cook on HIGH (100%) for 8 to 9 minutes or until just tender. Drain. Add green onion, tomatoes and oil. Toss gently to combine.
  2. Spoon potato mixture onto barbecue plate. Cook, turning often, for 3 to 5 minutes or until potato is light golden. Transfer to a large bowl. Add olives and baby spinach. Toss gently.
  3. Meanwhile, lightly spray pork with oil. Season with salt and pepper. Cook on barbecue grill for 4 to 5 minutes on each side or until just cooked through.
  4. Make dressing: Whisk all ingredients, 2 teaspoons hot water and salt and pepper in a jug. Pour over potato salad. Toss gently to combine.
  5. Spoon potato salad onto plates and serve with pork medallions.

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600g Desiree potatoes, cut into 3cm chunks
2 green onions, trimmed, sliced diagonally
100g semi-dried tomatoes
2 tsp light olive oil
85g green olives stuffed with feta cheese, sliced
60g baby spinach leaves, trimmed
8 small pork loin medallions, trimmed
olive oil cooking spray
1 tsp honey
1 tbsp wholegrain mustard
1 tbsp lemon juice
1 small garlic clove, crushed
1 tbsp plain yoghurt

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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