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CHARGRILLED PORK RASHERS WITH PESTO SOUR CREAM
CHARGRILLED PORK RASHERS WITH PESTO SOUR CREAM

CHARGRILLED PORK RASHERS WITH PESTO SOUR CREAM

  

March 29, 2018

A few simple ingredients add a zesty bit of zing to juicy pork rashers, in this recipe. Let this delicious marinade do all the work, then chargrill and serve with dollops of creamy pesto. This is a quick and easy dish to enjoy with friends and family.

  • Prep: 1 hr
  • Cook: 15 mins
  • Yields: 6 servings

Ingredients

12 Boneless Pork Rashers

1/4 cup maple syrup

1 cup barbecue sauce

1/3 cup Dijon mustard

1/4 cup Worcestershire sauce

2 tsp smoked chilli flakes

2 tsp smoked paprika

Juice of 1 lime

1 cup sour cream

2 tbsp pesto

Directions

1In a bowl, mix together maple syrup, barbecue sauce, Dijon mustard, Worcestershire sauce, smoked chilli flakes, smoked paprika and lime juice.

2Place the pork rashers next to each other on a roasting tray and cover them completely with the marinade, making sure that the rashers are coated on both sides.

3Loosely cover the tray with foil and place in the fridge for 1-3 hours or overnight if possible. (If time is of the essence, 1 hour will be fine.)

4Remove the rashers from the fridge.

5Bring a griddle pan to medium-high heat and cook the pork rashers for about 8-10 minutes each side, depending on the thickness of the cuts.

6In a small bowl, mix the sour cream and pesto together.

7Arrange the pork rashers on a wooden board and serve with the pesto sour cream on the side.

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