Summer Pork and Prawn Salad


Prep = 15mins

Cook = 15mins + Resting Time

Serves 4ppl



  • 800g pork tenderloin (in-store purchase only) 
  • Oil
  • BBQ rub
  • 3 ears corn
  • 250g cherry tomatoes
  • 1 avocado
  • 1-2 jalapenos
  • 1 tbsp lime juice
  • 15-20g feta
  • Oil
  • Salt
  • Mayonnaise



  1. Remove excess fat/silverskin from pork *see tips*
  2. Drizzle with oil and rub in favourite BBQ rub
  3. Grill @ 200c+ for 6-8 mins or until internal temperature is 52c, rest on a wire rack for 4-5 mins before cutting



  1. Drizzle corn in oil & salt. Grill until charred – approx. 5 mins and remove from ear
  2. Dice avo, jalapeno and chop tomatoes
  3. Add to a bowl with corn, toss to combine and taste for seasoning *see tips*
  4. Sprinkle with feta and some coriander leaf before serving



  1. Slice pork into thin slices
  2. Place a spoon/dollop of mayo on base of plate and flatten out
  3. Add corn salsa and pork on top



  • ALWAYS rest your meat before slicing – place it on a wire rack gently tented with tinfoil
  • Remove the silverskin from the pork otherwise this harder piece of fat will make your tenderloin curl as it doesn’t melt like other fat when cooked
  • When seasoning corn salad add a little extra BBQ rub in too 
  • If you don’t have a BBQ then grill the pork to get nice char marks and finish in the oven – if you fry it the rub may burn
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