Grilled pork with nectarine salsa
Calorie controlled cooking spray
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 (do not touch seeds with your hands)
Pork Tenderloin, raw
450 g, trimmed of fat
3 medium, diced
3 medium, finely chopped (green parts only)
1 tablespoons, fresh, minced
- Coat grill rack with cooking spray. Preheat grill.
- Stir together the orange juice, 1/2 of lime juice and 1/2 of chillis with 50 ml water to make marinade. Brush pork with marinade and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill when a meat thermometer inserted in centre reaches 60°C/ 160°F, about 20 minutes; slice into 1/4 inch-thick slices.
- Meanwhile, combine nectarines, remaining lime juice, remaining chillis, spring onions and coriander. Serve pork topped with salsa.