Citrus and rosemary pork with barbecued pumpkin

Готовим Meat Citrus and rosemary pork with barbecued pumpkin

Serve barbecued pork with pumpkin and salad for dinner and everyone will be asking for more!

Lables: High protein Low carb Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. If pork rashers are long, cut in half crossways. Place rosemary, salt flakes, garlic, lemon rind, orange rind and oil in a large bowl. Season with pepper. Add pork. Using your hands, rub mixture over pork.
  2. Preheat barbecue grill and plate on medium heat. Cut leek in half crossways, then lengthways. Rinse well and shake dry. Slice pumpkin into 0.5cm-thick pieces. Place pork on grill. Grill for 4 to 6 minutes each side or until browned and cooked through.
  3. Meanwhile, spray barbecue plate with oil. Add leek and pumpkin. Season with salt and pepper. Barbecue for 3 to 4 minutes each side or until tender.
  4. Serve pork with barbecued vegetables and salad leaves.

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1.2kg pork rashers or pork spare ribs
1/3 cup rosemary leaves, roughly chopped
2 tsp salt flakes
2 garlic cloves, crushed
1 lemon, rind finely grated
1 orange, rind finely grated
2 tbsp olive oil
1 leek, trimmed
800g butternut pumpkin, peeled
olive oil cooking spray
mixed salad leaves, to serve

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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