Grilled Sweet ‘n’ Sticky Pork & Radish Salad
with Herby Crushed Potatoes & Charred Onions
- Soy
- Milk
Give Dad the ultimate Father’s Day feed with sticky Kiwi spice-rubbed pork loin steaks, smothered in our sweet and savoury glaze. Parsley crushed potatoes and a radish salad round out the meal, with charred onion for the finishing touch. It’s a hearty meal, worthy of the main man himself.
Ingredients
2 packet
Potato
1 packet
Parsley
300 g
Pork Loin Steaks
1 sachet
Kiwi Spice Blend
1
Red Onion
1
Sweet & Savoury Glaze
(Contains: Soy)
2
Radish
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cut potato into large chunks.
• Roughly chop parsley.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. Return the empty saucepan to medium-high heat, then add the butter and
parsley and cook, stirring, until fragrant, 1 minute.
• Remove from heat, then return potato to the pan, generously season with salt and pepper and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, thinly slice onion and radish.
• In a medium bowl, combine pork loin steaks, Kiwi spice blend and a drizzle of olive oil. Toss to coat.
• In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• Preheat BBQ to medium-high heat.
• Brush pork with sweet & savoury glaze.
• Grill pork until charred and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes.
No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.
• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• Just before serving, in a large bowl, combine radish and mixed salad leaves with a drizzle of olive oil and vinegar. Season to taste.
• Slice pork (if preferred).
• Divide grilled sweet ‘n’ sticky pork, radish salad and herby crushed potatoes between plates.
• Drizzle any resting juices over pork, then top with charred onion to serve. Enjoy!
