Name: Citrus and rosemary pork with barbecued pumpkin
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 1.2kg pork rashers or pork spare ribs (see note); 82.50 ml rosemary leaves, roughly chopped; 4.80 gm salt flakes; 2 garlic cloves, crushed; 1 lemon, rind finely grated; 1 orange, rind finely grated; 36.40 gm olive oil; 1 leek, trimmed; 800g butternut pumpkin, peeled; olive oil cooking spray; mixed salad leaves, to serve

Citrus and rosemary pork with barbecued pumpkin

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Try irresistible BBQ pork with pumpkin and salad for a crowd-pleasing dinner!

Ingredients:

1.2kg pork rashers or pork spare ribs (see note)
82.50 ml rosemary leaves, roughly chopped
4.80 gm salt flakes
1 lemon, rind finely grated
1 orange, rind finely grated
36.40 gm olive oil
1 leek, trimmed
800g butternut pumpkin, peeled
olive oil cooking spray
mixed salad leaves, to serve

Instructions:

Cut long pork rashers in half crosswise. Combine rosemary, salt flakes, minced garlic, lemon zest, orange zest, and oil in a large bowl. Season with pepper. Add pork and massage the mixture onto the meat using your hands.
Preheat the barbecue grill to medium heat. Cut the leek in half both crossways and lengthways, then rinse and shake dry. Slice the pumpkin into 0.5cm-thick pieces. Grill the pork for 4 to 6 minutes on each side until browned and fully cooked.
Spray the barbecue plate with oil, then grill the leek and pumpkin seasoned with salt and pepper for 3 to 4 minutes on each side until tender.
Plate the pork alongside the barbecued vegetables and fresh salad leaves.

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