Barbecued pork with nectarine salsa
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fruit salsas add sweetness to grilled meats and fish and are a nice, cool contrast to hot, savoury food when it comes off the barbecue. This salsa is versatile and can be made ahead and refrigerated. Make a double batch to serve with tortilla chips.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Freshly squeezed orange juice
50 ml, juice from 1 orange
Lime Juice, Fresh
45 ml, (3 tbsp)
Chilli, green or red
2 individual, cored, seeded and diced
Pork tenderloin, raw
450 g, trimmed of fat
Nectarine
3 medium, diced
Spring Onions
3 medium, finely chopped (green parts only)
Coriander, fresh
1 tablespoon(s), fresh, minced
Instructions
1
Preheat the barbecue, and mist the rack with cooking spray.
2
Stir together the orange juice, half the lime juice and half the chillis with 50ml water to make a marinade. Brush the pork with marinade.
3
Once the barbecue is hot, carefully place the pork on the rack, then cook for 4 minutes, then turn and repeat for 25-30 minutes, until the pork is cooked through and a meat thermometer reads 65°C.
4
Meanwhile, in a small bowl, combine the nectarines, remaining lime juice, remaining chillis, spring onions and coriander, mix together & season. Serve the pork topped with salsa.
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