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Beer pork with sweetcorn salad
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Serves: 4
4 pork loin steaks
1 tbsp extra virgin olive oil
2 tbsp clear honey
100ml pale ale
2 sprigs mint, leaves finely chopped
2 sprigs rosemary, leaves finely chopped
1 clove garlic, chopped
FOR THE SWEETCORN SALAD
1 x pack essential Waitrose Sweetcorn
2 Continental Salad Onions, chopped
½ x 200g pack Waitrose Mixed Radishes or Waitrose French Breakfast Radishes, sliced
50g essential Waitrose Pitted Green Olives, sliced
2 sprigs mint, leaves finely chopped
4 tbsp natural yogurt
2 tbsp pale ale
1. Mix the marinade ingredients together, season and add the pork. Marinate for at least 30 minutes.
2. Blanch the sweetcorn in boiling water for 5 minutes, drain and brush with oil. Place on the barbecue for 5 minutes, turning occasionally until slightly charred, slice the kernels off and mix with the remaining salad ingredients. Season.
3. Place the pork on the barbecue and cook for 8-10 minutes, turning once until cooked throughout and there is no pink meat. Serve with the sweetcorn salad.
Typical values per serving:
Energy |
1,758kJ 420kcals |
---|---|
Fat | 20.9g |
Saturated Fat | 5.7g |
Carbohydrate | 24.1g |
Sugars | 15.8g |
Protein | 33.8g |
Salt | 0.9g |
Fibre | 1.4g |
37µg folic acid
This recipe was first published in Thu May 25 10:27:00 BST 2017.
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