Spicy Orange Barbecue Pork

SERVES:

DIFFICULTY:
Easy

PREP TIME:
5

COOK TIME:
5

Ingredients

2 clove garlic crushed
2 tsp cumin seeds
½ tsp ground coriander (cilantro)
½ tsp ground paprika
sea salt and ground black pepper
125 ml orange juice freshly squeezed
400 g lean pork sizzle steaks
1½ tbsp extra virgin olive oil
4 cups broccoli and cauliflower steamed
2 cups low GI rice cooked

Method

In a large bowl, combine pork, orange juice, garlic, cumin, coriander, paprika and 1 Tbsp olive oil. Mix well in the fridge to marinade for at least one hour.
Take out pork fillets and place on a plate. Reserve the marinade.
Heat ½ Tbsp olive oil on a barbecue plate or a large non-stick pan and cook pork fillets for approximately 1.5 minutes without turning. Brush with marinade. Turn pork over and cook for another minute, brushing with marinade (you may need to cook in 2 batches). Place pork on a plate and cover with foil to rest for a two minutes. Pour the remaining marinade in the pan and bring to the boil. This will make a delicious sauce for the vegetables and rice.
Serve pork with one cup of steamed vegetables and ½ cup cooked low GI rice per person. Spoon over remaining sauce.

Notes

Nutrition Information without vegetables and rice:

Kilojoules: 820kJ (196 calories) Protein: 24.8g Fat: 8.9g Saturated fat: 1.7g Carbohydrates: 3.4g Fibre: 1.3g Sodium: 87mg Potassium: 523mg

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)