I made this with chicken instead of pork. Used two chicken breasts and cut into strips, then marinated as per recipe.
Gorgeous. The whole family loved it!!!!!
Kumara and Bacon Salad & BBQ Pork Steaks
This orange&mustard dressing is used here both as a marinade and a salad dressing, that’s handy and tasty too! Save this recipe now as this is going to be a hot favourite for summer entertaining. In fact, print 2 copies of the recipe as this is one worth sharing.
Prep time:
Cook time:
Serves:
Serves 4-6
Ingredients
- 750g red-skinned kumara, peeled
- 1 red onion, peeled
- 2 Tbsp oil
- 2 rashers bacon, cut into wide strips
- 3 cups (130g) baby spinach leaves
- 1/4 cup ETA Gourmet Kamahi Honey Mustard Dressing
- 1 large orange, peeled and sliced
-
BBQ Pork Streaks - 1/4 cup ETA Gourmet Kamahi Honey Mustard Dressing
- 1 Tbsp freshly chopped thyme
- 4 100% New Zealand Trim Pork Steaks
Method
1. Preheat the oven to 200ºC. Cut the kumara into chunky wedges and cut the onion into eight wedges.
2. Toss the kumara and red onion in a bowl with oil, season with salt and pepper. Arrange on a baking tray and bake in oven for 25 minutes or until the kumara wedges are golden and tender.
3. Pan-fry the bacon pieces until golden and crispy, drain on absorbent paper to remove excess fat.
4. Arrange the hot roasted kumara and onion on a platter. Scatter over the bacon and spinach leaves. Drizzle with ETA Gourmet Kamahi Honey Mustard Dressing and garnish with orange slices.
BBQ Pork Steaks
1. Combine ETA Gourmet Kamahi Honey Mustard Dressing in a bowl with thyme. Turn pork steaks in the mixture, cover and marinate for 30 minutes or longer.
2. Remove steaks from marinade, and BBQ over a moderate heat on a preheated, oiled hot plate or grill for 3-4 minutes each side depending on thickness. Set steaks aside in a warm place, covered with foil for 4 minutes for the pork to rest.
