Sticky bourbon pork
6
Points®
Total time: 5 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A smoky, barbecue-style marinade brings a taste of the American south to these tempting pork skewers.
Ingredients
Pork tenderloin, raw
500 g
Red onion
1 small, cut into thick wedges
Parsley, fresh
5 sprig(s), fresh, chopped, to garnish
Maple Syrup
3 tablespoon(s)
Whisky/Bourbon
3 tablespoon(s)
Worcestershire Sauce
2 tablespoon(s)
Paprika
2 teaspoon(s), smoked
Orange
1 zest(s) of 1
Garlic
2 clove(s), crushed
Cabbage
200 g, 100g red cabbage and 100g white cabbage, finely shredded
Carrots, raw
2 medium, grated
Red onion
1 small, finely sliced
Buttermilk
4 tablespoon(s)
Reduced Fat Mayonnaise
3 tablespoon(s)
Vinegar, All Types
1 tablespoon(s), cider
Instructions
1
Make the marinade: combine all the marinade ingredients in a bowl. Season to taste and add the pork. Stir to coat, cover, then marinate in the fridge for at least 4 hours, or preferably overnight. If using bamboo skewers, put them in a bowl of water to soak for at least 10 minutes
2
Bring the pork to room temperature, then thread onto 8 skewers, alternating with the onion wedges. Reserve the marinade.
3
Season the skewers to taste and cook on a hot barbecue or griddle pan for 8-10 minutes, turning frequently and brushing with the reserved marinade. Remove from the heat and rest for 5 minutes.
4
Meanwhile, make the buttermilk slaw. Put all the vegetables in a serving bowl. Mix the buttermilk, mayonnaise and cider vinegar together in a small jug and stir through the vegetables.
5
Serve the skewers on the slaw, garnished with chopped parsley.
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