One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Energy
2094kj
497kcal
BBQ Lime and Ginger Steaks
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A winning recipe for alfresco dining using either pork shoulder, loin steaks or medallions, drenched in a citrus marinade and served with a crunchy couscous salad with courgettes and radishes.
Prep time: 15 mins
Cook time: 16 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4
pork shoulder or lean pork loin steaks or medallions, trimmed of fat
For the marinade
Zest and juice of 2 limes
1 x 5cm
piece fresh root ginger, peeled and grated or 1 teaspoon ginger purée or paste
For the tricolour salad
200g giant couscous
2 small courgettes, shaved using a vegetable peeler
100g radishes, sliced
1 tablespoon freshly chopped parsley
For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
Method
Step 1
Place steaks in a large shallow bowl. Add the marinade ingredients, season and thoroughly coat the steaks. Cover and chill in the fridge for 2-3 hours if time allows.
Step 2
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 3
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 4
Remove steaks from the marinade and cook on a prepared barbecue or under a preheated moderate grill for about 6-8 minutes on each side (for shoulder or loin steaks) or until any meat juices run clear.
Step 5
For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.
Tips and Serving Suggestions
If using pork medallions, cook for 4-6 mins on each side. As an alternative ingredient option for the salad, swap the couscous for cooked pasta shapes.
Each serving provides
Based on shoulder steaks
25%
Fat
15.6g
22%
Saturates
3.1g
16%
Sugars
4.2g
5%
Salt
0.2g
4%
% of an adult's Reference intake
Typical energy values per 100g:
545kJ,
129kcal,
4.1g fat,
0.8g saturates
Each serving provides:
42.6g Protein,
44.7g Carbohydrate,
3.6g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place steaks in a large shallow bowl. Add the marinade ingredients, season and thoroughly coat the steaks. Cover and chill in the fridge for 2-3 hours if time allows.
Step 2
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 3
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 4
Remove steaks from the marinade and cook on a prepared barbecue or under a preheated moderate grill for about 6-8 minutes on each side (for shoulder or loin steaks) or until any meat juices run clear.
Step 5
For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.
BBQ Lime and Ginger Steaks
Ingredients
- 4 pork shoulder or lean pork loin steaks or medallions, trimmed of fat
For the marinade
- Zest and juice of 2 limes
- 1 x 5cm piece fresh root ginger, peeled and grated or 1 teaspoon ginger purée or paste
For the tricolour salad
- 200g giant couscous
- 2 small courgettes, shaved using a vegetable peeler
- 100g radishes, sliced
- 1 tablespoon freshly chopped parsley
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
Tips and Serving Suggestions
If using pork medallions, cook for 4-6 mins on each side. As an alternative ingredient option for the salad, swap the couscous for cooked pasta shapes.
Each serving provides
Based on shoulder steaks
Energy |
|
2094kj 497kcal |
|
25% |
Fat |
|
15.6g |
|
22% |
Saturates |
|
3.1g |
|
16% |
Sugars |
|
4.2g |
|
5% |
Salt |
|
0.2g |
|
4% |
% of an adult's Reference intake
Typical energy values per 100g: 545kJ,129kcal,4.1g fat,0.8g saturates
Each serving provides: 42.6g Protein,44.7g Carbohydrate,3.6g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place steaks in a large shallow bowl. Add the marinade ingredients, season and thoroughly coat the steaks. Cover and chill in the fridge for 2-3 hours if time allows.
Step 2
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 3
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 4
Remove steaks from the marinade and cook on a prepared barbecue or under a preheated moderate grill for about 6-8 minutes on each side (for shoulder or loin steaks) or until any meat juices run clear.
Step 5
For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.
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