Tuscan BBQ Pork & Veggie Banquet
with Cherry Tomato Risoni Salad & Sautéed Baby Cauliflower
Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Grab a slice of Tuscan pork drizzled in a smokey BBQ sauce and some summery pesto and cherry tomato risoni.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Basil Pesto
(Contains: Milk, Tree nuts, Cashew; )
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Green beans
1 packet
Pine Nuts
(Contains: Tree nuts; May be present: Sesame, Soy, Milk, Gluten, Tree nuts)
1 packet
Rocket leaves
1
Baby Broccoli
300 g
Tenderised Pork Fillet
1
Lemon
1 sachet
Tuscan Herb Seasoning
packet
Cherry Tomatoes
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • In a small bowl, combine Tuscan herb seasoning and a drizzle of olive oil. • In a medium bowl, add tenderised pork fillets and a drizzle of olive oil. Season with salt and pepper, then turn to coat. • When BBQ is hot, grill pork, with lid down, until charred and cooked through, 8-12 minutes each side. Remove pork from grill and brush over seasoning mixture. Grill pork, turning, until fragrant, 1-2 minutes. Transfer to a plate, cover to keep warm. Set aside to rest for 10 minutes.
No BBQ? Preheat oven to 220ºC/200ºC. In a large bowl, combine pork, Tuscan herb seasoning and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking.
• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain and rinse risoni, then return to the saucepan.
• Meanwhile, trim green beans and baby cauliflower (halve any thick stalks lengthways). • Halve cherry tomatoes. Thinly slice cucumber into half-moons. • Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and baby cauliflower until tender, 5-6 minutes. • Remove from heat and season to taste. Transfer to a bowl and cover to keep warm.
• In a large bowl, combine the risoni, basil pesto, cucumber and cherry tomatoes. Crumble in feta (see ingredients) and add the white wine vinegar. Season to taste and toss to combine.
TIP: Toss the salad in the saucepan with the slightly cooled risoni to save on washing up!
• Slice the pork. Garnish greens with toasted pine nuts. Drizzle balsamic glaze over pork. • Bring everything to the table to serve. Help yourself to Tuscan BBQ pork tenderloin, cherry tomato risoni salad and feta-sautéed greens. Enjoy!
