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Pork with pineapple and mint salsa
Pork with pineapple and mint salsa
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Enhance your barbecue with pork, BBQ potatoes, and zesty pineapple salsa.
Ingredients:
  • 4 sebago potatoes, scrubbed clean
  • 125g packet coleslaw mix
  • 42.40 gm low-fat coleslaw dressing
  • 4 pork loin steaks, trimmed
  • 62.50 ml Greek-style yoghurt
  • dill sprigs, to serve
  • 1/4 small pineapple, peeled
  • 40.00 ml mint leaves, finely shredded
  • 1/2 lime, juiced
Instructions:
  • Preheat a barbecue plate over medium heat. Individually wrap each potato in foil and place on the barbecue, then cover with the barbecue hood. Cook, turning occasionally, for 40 to 60 minutes until tender. While the potatoes cook, mix coleslaw and dressing in a bowl. Refrigerate until serving.
  • Prepare the pineapple: Cut off and discard the core. Dice the pineapple and transfer to a bowl. Mix in mint and 1 tablespoon of lime juice. Season with salt and pepper, then gently toss everything together. Cover and let it sit for a bit. Enjoy!
  • Heat up the barbecue grill to medium heat. Coat the pork with oil and season it with salt and pepper. Grill each side for 2 to 3 minutes, or until it's cooked through. Cover with foil and let it rest for 5 minutes before serving.
  • Plate the pork and ladle the salsa on top. Unwrap the potatoes and place one on each plate, adding a dollop of yogurt and a garnish of dill sprigs. Serve alongside coleslaw.

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