BBQ Pork Back Strap with Salsa Verde

BBQ Pork Back Strap with Salsa Verde

Ingredients:

  1. 200g Pork back strap
  2. Olive oil
  3. Juice of half a lemon
  4. Salt and pepper

Salsa Verde

  1. 1/2 bunch mint
  2. 1 cup finely chopped parsley
  3. 2 tbsp baby capers, rinsed
  4. 1/3 cup olive oil
  5. 2 tbsp lemon juice

  • DIRECTIONS

    Place pork in a bowl and add olive oil, lemon juice and salt and pepper, refrigerate for about 1 hour
    Chop mint and parsley finely and mix, add capers, olive oil, lemon juice and salt and pepper

    Cook pork on a hot BBQ grill, searing all sides, then turn the heat down and close the lid
    Cook until it reaches your preferred state

    Rest pork on a plate covered with foil for 5-6 min
    Cut into small medallions and serves on a bed of the Salsa Verde

  • This cut of pork is leaner than beef, higher in protein and has a good dose of iron as well.
  • Parsley is a great blood tonic.