Grilled Pork with Coriander Pesto Recipe
Ingredients
| 1 teaspoon grated lime or lemon rind | ||
| 2 tablespoons lime or pineapple juice | ||
| 2 teaspoons no-added-salt | ||
| Worcestershire sauce | ||
| 4 x 125 g/4 oz pork leg steaks, trimmed of visible fat | ||
| Coriander pesto | ||
| Coriander | 1 Cup (16 tbs), chopped | |
| 1/3 cup unsalted cashews | ||
| Chilies | 2 | |
| Ground coriander | 1 Teaspoon | |
| White wine vinegar | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| 1 tablespoon unsaturated oil | ||
| 1 tablespoon low-fat natural yogurt or reduced-fat sour cream | ||
Directions
1. Combine lime rind, lime juice and Worcestershire sauce in a shallow dish. Add pork. Turn to coat. Cover. Marinate in the refrigerator for 10-15 minutes.
2. To make pesto, place fresh coriander, cashews, chilies, ground coriander, vinegar, lime juice, oil and yogurt in a food processor or blender. Process to make a coarse paste.
3. Heat a char-grill pan or barbecue to very hot. Add pork. Cook for 3-4 minutes each side or until cooked through.
4. Serve pork topped with a spoonful of pesto and accompanied by a salad of fresh tomatoes and cucumber.
2. To make pesto, place fresh coriander, cashews, chilies, ground coriander, vinegar, lime juice, oil and yogurt in a food processor or blender. Process to make a coarse paste.
3. Heat a char-grill pan or barbecue to very hot. Add pork. Cook for 3-4 minutes each side or until cooked through.
4. Serve pork topped with a spoonful of pesto and accompanied by a salad of fresh tomatoes and cucumber.
Chef
