July 30, 2024
BBQ Pork with Peach Salsa
Ingredients
- 450g Pork Tenderloin
- 1/2 cup Barbecue Sauce
- 2 Peaches (pitted and diced)
- 1/4 cup Red Onion (finely diced)
- 1 Tomato (diced)
- ¼ Lemon (juiced)
- 1/2 cup coriander (chopped)
- Sea Salt & Black Pepper (to taste)
- 3 cups Baby Spinach
Directions
- Place the pork and barbecue sauce in a ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
- Meanwhile, make your peach salsa. In a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
- When ready to cook, preheat grill on medium heat.
- Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
- Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. During this time, baste the pork with the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.
- Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!
Nutrition Information - 1 Serving
- 301 Calories
- 4g Fat
- 32g Carbs
- 3g Fiber
- 24g Sugar
- 34g Protein
- 587mg Sodium
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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