Barbecued pork with pineapple, peas and ginger

Cooking Meat Barbecued pork with pineapple, peas and ginger

Pineapple adds sweetness to these succulent, low-fat pork fillets.

Lables: High protein Low carb Low fat Low kilojoule Low sodium 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. Combine the tamarind, sugar and oil in a bowl. Rub mixture over the pork, then set aside for 10 minutes.
  2. Meanwhile, cook the peas in a pan of boiling water for about 1 minute, then drain. Place the peas, pineapple, ginger, red onion and coriander leaves in a bowl, then toss to combine.
  3. Preheat a chargrill or barbecue to medium-high. When hot, cook the pork fillets for 15-20 minutes until medium-rare (or until cooked to your liking). Slice thickly and serve with pineapple mixture.

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1 tbsp tamarind paste*
2 tsp brown sugar
2 tsp olive oil
750g lean pork fillets, trimmed of any fat and cut into 8cm lengths
1 1/2 cups frozen peas
1/2 peeled fresh pineapple, chopped
2 tsp grated ginger
1/2 small red onion, thinly sliced
1/4 cup coriander leaves

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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