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Photo of Barbecued pork with nectarine salsa by WW

Barbecued pork with nectarine salsa

3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

To cook the pork on a barbecue - preheat the barbecue. Once 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.

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