Tuscan BBQ Pork & Veggie Banquet
with Cherry Tomato Risoni Salad & Sautéed Greens
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 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
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Milk, Soy, Sesame, Fish, Eggs)
1 packet
Rocket leaves
300 g
Tenderised Pork Fillet
1
Lemon
1 sachet
Mediterranean Spice Blend
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs)
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1
Baby Broccoli
1
Campari Vine Tomatoes
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat.
• In a small bowl, combine Mediterranean
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 with the
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, Mediterranean 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.
TIP: ‘Al dente’ risoni is cooked through but still
slightly firm in the centre.
• Meanwhile, trim baby broccoli (see
ingredients), then halve any thick stalks
lengthways. Trim ends of asparagus.
• Cut snacking tomatoes (see ingredients)
into halves.
• Slice lemon into wedges.
• Heat a large frying pan over medium-high heat.
Toast flaked almonds until golden, 2-3 minutes.
Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with
a drizzle of olive oil. Cook asparagus and baby
broccoli 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 risoni, plant-based
basil pesto, rocket leaves and tomatoes.
• Crumble in feta (see ingredients), then add a
squeeze of lemon juice. 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 pork tenderloin.
• Garnish greens with flaked almonds.
• Drizzle balsamic glaze over pork.
• Bring everything to the table to serve. Help
yourself to Tuscan BBQ pork, cherry tomato
risoni salad and sautéed greens. Enjoy!
