Tuesday, February 19, 2008

Smoky Grilled Pork with Barbecued Corn Salad

I love to cook, but let's face it, during the week after work, I don't really have that much time. So I'm trying out some recipes that talk half an hour or less, are healthy and hopefully delicious. This week I've picked 5 recipes from the latest Donna Hay (feb/ March 2008) that are quick to test as potential mid-week favourites.
First cab of the rank was this smoky grilled pork. And yes it was quick, yes its healthy and it is truly delicious. I like the salad very much and this would make just a great salad on its own- the salad leftovers were delicious in my work lunchbox the next day!
Serves 4 (recommendation- halve the meat if cooking for 2 and use the leftover salad for lunches)

4 x 100g thin pork steaks (I used pork cutlets and worked out fine)
1/2 teaspoon smoked paprika
2 tablespoons oregano leaves (yum, fresh from the garden!)
1 tbsp olive oil
sea salt and cracked black pepper
4 corn cobs
4 tomatoes (our neighbours have given us fresh ones- delish!)
2 bunches of rocket
1/4 cup of red vinegar
1 tbsp olive oil for the salad

Place the pork, paprika, oregano, olive oil, salt and pepper in a bowl and toss to coat. Set aside.
Heat a large char-grill pan (or use the barbecue) over high heat. Char-grill or barbecue the corn for 10 - 12 minutes, turning occasionally until cooked. Allow to cool and strip the kernels from the cob with a sharp knife.
Char-grill the pork until cooked through. Slice the pork into strips (or if using cutlets as I did, just set on top of the salad to serve)
Mix the corn, tomato and rocket. Combine the red wine vinegar and extra olive oil and spoon over to serve.

One other thought- the salad would be nice with some chilli in it if you like it a bit spicy. Also, you could as well boil the corn- may be easier.

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