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Barbeque pork and pineapple salad

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons honey

  2. 1 tablespoon soy sauce

  3. 1/2 cup plum sauce

  4. 1/4 cup apple juice

  5. Olive oil cooking spray

  6. 600g pork fillet, cut into 4 portions

  7. 11/2-2 tablespoons g Sprinkles Meat

  8. Seasoning, to taste

  9. 1 small ripe sweet pineapple, peeled, cut into 8 thin slices

  10. 3 cups finely shredded mixed red and green cabbage

  11. 4 green onions, slivered diagonally

  12. 1 cup small coriander sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C/160C fan forced. Place honey, sauces and juice in a small saucepan; heat, stirring to combine. Set aside.

  2. Preheat a barbecue or char-grill to moderate. Lightly spray pork with oil. Cook for 4 minutes each side to sear; place on a roasting tray. Brush well with some sauce; sprinkle with seasoning. Roast for 5-6 minutes until cooked to your liking. Transfer to a plate; cover and rest 5 minutes.

  3. Cook pineapple for 2 minutes each side, brushing with some sauce, until glazed. Combine cabbage, onion and coriander.

  4. To serve, place pineapple on serving plates. Top with cabbage mixture. Slice pork thinly; arrange over salad. Reheat any remaining sauce with meat juices; drizzle over pork.

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