Barbecue pork with potato salad

Cooking Time 15 minutes

Ingredients (serves 4)
600g Desiree potatoes, cut into 3cm chunks
2 green onions, trimmed, sliced diagonally
100g semi-dried tomatoes (not in oil)
2 teaspoons light olive oil

85g green olives stuffed with feta cheese, sliced (see note)
60g baby spinach leaves, trimmed
8 small pork loin medallions, trimmed
olive oil cooking spray
Dressing
1 teaspoon honey
1 tablespoon wholegrain mustard
1 tablespoon lemon juice
1 small garlic clove, crushed
1 tablespoon thick, plain yoghurt
Method
Preheat a barbecue plate and grill on medium-high heat. Place potato, in a single layer, in a microwave-safe dish. Drizzle with 1 tablespoon water. Cover. Cook on HIGH (100%) for 8 to 9 minutes or until just tender. Drain. Add green onion, tomatoes and oil. Toss gently to combine.
Spoon potato mixture onto barbecue plate. Cook, turning often, for 3 to 5 minutes or until potato is light golden. Transfer to a large bowl. Add olives and baby spinach. Toss gently.
Meanwhile, lightly spray pork with oil. Season with salt and pepper. Cook on barbecue grill for 4 to 5 minutes on each side or until just cooked through.
Make dressing: Whisk all ingredients, 2 teaspoons hot water and salt and pepper in a jug. Pour over potato salad. Toss gently to combine.
Spoon potato salad onto plates and serve with pork medallions.
Notes & tips
Note: Stuffed green olives are available in the deli section of the supermarket.
Taste.com.au is the place for food & recipes! Check out our latest collections including starters recipes, main recipes, drink recipes, Spanish recipes and autumn recipes.
Source
Super Food Ideas - September 2005, Page 33
Recipe by Kim Meredith

Posted in: Steak