Griddled Pork With Summer Vegetables Recipes

GRIDDLED PORK WITH SUMMER VEGETABLES

Steps:

• Wash or scrub the potatoes, halving any larger ones, and put them into a large saucepan, with the herbs and the halved lemon. Cover with water and bring to the boil. Boil until just cooked, then drain and set aside.
• Season the pork loin steaks on both sides with salt and pepper, and a little olive oil, then griddle on a high heat until just cooked through. Cooking pork steaks in a frying pan or griddle should take 4-5 minutes on each side, depending on thickness.
• Boil the broad beans for 2 minutes, then drain, and remove and discard the tough skins
• Steam the green beans lightly for 2-3 minutes
• Sauteé the spinach in a splash of olive oil with the chopped chilli and garlic, until wilted
• Just before you're ready to serve, heat the butter in a large frying pan until foaming. Add the potatoes and beans, and toss to coat for a minute
• Put a layer of spinach in the bottom of each dish, spoon over the potatoes and beans mixture, and top with the pork. Drizzle over a little good quality olive oil, and serve with a salsa of your choice. We used Jamie Oliver's Salsa Verde (see link below)

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES

Steps:

• Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
• Cut the squash and carrots in half, by length. (Cut fat carrots in quarters.) Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
• Rub ¼ cup of chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.
• Preheat grill to medium heat. Grill the pork for 15-18 minutes, rotating every 4-5 minutes.
• Let the meat rest 5-10 minutes, then slice into ½ inch pieces.
• After the pork comes off the grill, place the veggies on. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top. Serves 4.

GRILLED PORK CHOPS WITH VEGETABLES

Steps:

• To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
• To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
• To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
• Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
• Prepare grill.
• Drain vegetables and pork chops, discarding marinade.
• Grill pork chops and vegetables for 15 minutes or uitl done and browned.