Sticky barbecue pork loin with apple chimichurri slaw
Rich and spicy pork loin with sticky black garlic barbecue sauce and a crunchy apple chimichurri slaw. A great alternative for a summer barbecue.
Ingredients
For the pork
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1 tsp chopped rosemary
- 2 tbsp dark brown sugar
- 2 tbsp cold pressed rapeseed oil
- 500g/1lb 2oz pork loin cut into 2.5cm/1in-thick fillets
- salt and freshly ground pepper
For the chimichurri
- ½ bunch flat leaf parsley
- ½ bunch coriander
- 8 mint leaves
- 1 garlic clove, crushed
- 2 green chillies
- 5 tbsp olive oil
- 1 tbsp sherry vinegar
For the slaw
- 1 Granny Smith apple
- 300²µ/10½´Ç³ú celeriac
- 2 tbsp Greek-style yoghurt
- 1 tsp Dijon mustard
To serve
- black garlic barbecue sauce
- 4 brioche buns halved
Method
Mix together the mustard, paprika, rosemary, sugar and oil. Rub generously all over the meat. Leave to marinate while you make the chimichurri and slaw.
Make the chimichurri by putting all the ingredients in a blender (including the stems of the herbs) and blending to a smooth paste. Set aside for later.
To make the slaw, peel the apple and celeriac and slice into thin matchsticks, add the yoghurt, mustard and the chimichurri. Set aside.
Light the barbecue and make sure the coals have died down. Place the marinated pork slices onto the hot griddle and cook for 8 minutes on each side until cooked through. Baste with the barbecue sauce every 2 minutes on each side until sticky and golden. Leave to rest for 4 minutes then slice into smaller pieces.
Toast the cut sides of the buns on the griddle. Load up the buns with the slaw and pork and serve with the black garlic barbecue sauce.
