Citrus and rosemary pork with barbecued pumpkin

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

Recipe «Citrus and rosemary pork with barbecued pumpkin» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.