Citrus and rosemary pork with barbecued pumpkin

Citrus and rosemary pork with barbecued pumpkin

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Serve barbecued pork with pumpkin and salad for dinner and everyone will be asking for more!

The ingredient of Citrus and rosemary pork with barbecued pumpkin

  1. 1.2kg pork rashers or pork spare ribs (see note)
  2. 1/3 cup rosemary leaves, roughly chopped
  3. 2 teaspoons salt flakes
  4. 2 garlic cloves, crushed
  5. 1 lemon, rind finely grated
  6. 1 orange, rind finely grated
  7. 2 tablespoons olive oil
  8. 1 leek, trimmed
  9. 800g butternut pumpkin, peeled
  10. olive oil cooking spray
  11. mixed salad leaves, to serve

The instruction how to make Citrus and rosemary pork with barbecued pumpkin

  1. If pork rashers are long, cut in half crossways. Place rosemary, salt flakes, garlic, lemon rind, orange rind and oil in a large bowl. Season with pepper. Add pork. Using your hands, rub mixture over pork.
  2. Preheat barbecue grill and plate on medium heat. Cut leek in half crossways, then lengthways. Rinse well and shake dry. Slice pumpkin into 0.5cm-thick pieces. Place pork on grill. Grill for 4 to 6 minutes each side or until browned and cooked through.
  3. Meanwhile, spray barbecue plate with oil. Add leek and pumpkin. Season with salt and pepper. Barbecue for 3 to 4 minutes each side or until tender.
  4. Serve pork with barbecued vegetables and salad leaves.

Nutritions of Citrus and rosemary pork with barbecued pumpkin

fatContent: 511.699 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent:
cholesterolContent: 44 grams protein
sodiumContent: 108 milligrams cholesterol

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