Recipes

Method

1. 1.
   Combine ¼ cup oil, Moroccan spice and salt in a shallow dish. Stir until well combined.
2. 2.
   Pat pork dry with paper towels. Add pork to the spice mixture and turn to coat. Cover and leave to marinate, turning once, in your fridge for 30 minutes (or longer if time permits).
3. 3.
   Preheat a greased gas BBQ with a hood (see tips) on medium-high heat.
4. 4.
   Remove pork from the spice mixture and drain off excess. Barbecue, hood down, for 4 minutes, then turn and cook for 4 minutes on the other side. Using long-handled tongs, sear the edges of the cutlets (see tips) until cooked through to your liking. While pork is cooking, barbecue the lemons, cut side down, for 1-2 minutes until lightly charred. Transfer pork and lemons to a rack over a tray and rest for 3 minutes.
5. 5.
   Serve pork with barbecued lemons, beetroot hummus and a baby spinach and rocket salad.

General Information

• Using a BBQ with a hood ensures even cooking and air circulation. If preferred, you can use a char-grill pan however the cooking time may need to be slightly increased.


• To sear the edges of the pork, using long-handled tongs hold multiple cutlets and press onto the BBQ turning to sear all edges.