Summer Pork and Prawn Salad

INGREDIENTS

• 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

METHOD

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

SALAD

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

PLATING

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

TIPS / TRICKS

• 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