Grilled pork with pineapple and curry vinaigrette

AT A GLANCE

  • Serves 4 people

Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.

  • 2 pork fillets (500gm each), at room temperature
  • 1 pineapple, core removed, cut into wedges
  • Grapeseed oil, for drizzling
  • ⅔ cup (loosely packed) Thai basil
  • ⅔ cup (loosely packed) mint
  • ⅔ cup (loosely packed) coriander
  • 2 golden shallots, thinly sliced on a mandoline
  • Steamed rice and lime wedges, to serve
  •  
  • Curry vinaigrette
  • 125 ml (½ cup) coconut milk
  • 60 ml (¼ cup) lime juice
  • Finely grated rind of 1 lime
  • 30 gm ginger (about 6cm), grated
  • 2 tbsp fish sauce
  • 1½ tbsp grated light palm sugar
  • 2 garlic cloves, chopped
  • 2 kaffir lime leaves, stems removed, finely chopped
  • 2½ tsp curry powder
01   Heat a barbecue to medium-high. Drizzle pork and pineapple with oil and season to taste. Grill pork with the hood down, turning occasionally, until cooked to your liking (8-10 minutes for medium). Meanwhile, grill pineapple (1-2 minutes each side; or cook pork and pineapple in a char-grill pan over medium heat, turning occasionally, for 15-18 minutes and 1-2 minutes respectively.) Cover pork with foil to rest (4-5 minutes).
02   For curry vinaigrette, process ingredients in a blender until smooth and season to taste.
03   Slice pork and arrange on a platter with pineapple, top with herbs, shallot and vinaigrette to taste, and serve with rice and lime wedges.

Topics:

PORK, PINEAPPLE, MAIN, FAST

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

December 2017

December 2017

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