Marmalade-glazed pork with bean and celery salad

Cooking Meat Marmalade-glazed pork with bean and celery salad

Dust off your barbecue for this fabulous marmalade-glazed pork favourite!

  1. Make marmalade, ginger and fennel seed glaze: Combine marmalade, ginger, fennel seeds, parsley and garlic in a jug.
  2. Place pork in a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate overnight.
  3. Heat a barbecue chargrill or chargrill pan over medium heat. Spray pork with oil. Cook for 4 to 5 minutes, each side, or until browned all over and cooked through. Transfer to plate. Cover with foil. Stand for 5 minutes to rest.
  4. Meanwhile, place beans in a microwave-safe bowl. Add 2 teaspoons cold water. Cover. Microwave on HIGH (100%) for 1 minute 30 seconds or until just tender. Rinse under cold water. Drain.
  5. Combine beans, onion, celery and salad leaves in a large bowl. Using a fork, whisk mustard, vinegar, oil and sugar together in a jug. Pour over salad. Toss gently to combine.
  6. Serve pork with salad.

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