Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, lemon, red cabbage and cherry tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

When grilling its best to add fats and oils to your meats in this way you will find that your pan doesn't smoke and your oil doesn't burn.

Step 1 - Marinated Pork and Lemon Mash

Season your pork sirloin steaks with salt and pepper and rub with your tandoori paste, and reserve for use in Step 3. Cook your sweet potato chunks in a medium saucepan with just enough milk and water to cover (I use a 1:1 ratio). Be sure to season with salt, and cook for 12-15 minutes until soft. Drain through a colander, reserving a bit of your cooking liquor and mash until rustically smooth with a potato masher; adding your cooking liquor to thin your mash if need be - small amounts at a time. Lastly, mix through your lemon zest and a squeeze of lemon juice as you're seasoning to taste.

Step 2 - Red Cabbage Quick Pickle

Thoroughly mix your shredded red cabbage in a medium mixing bowl with your red wine vinegar, xylitol, salt and pepper. Cover with cling film and set aside, just before serving mix through your quartered cherry tomatoes and baby spinach.

Step 3 - Grilled Tandoori Pork

Lightly coat your pork sirloin with olive oil. Heat a large grill pan over med-high heat, once your pan is hot and just about smoking grill your pork sirloin steaks for 2 minutes on each side, allowing each side to char well before turning, until they have had 8 minutes cooking time in total.

To Serve

Place your lemon mash as your base, top with your grilled tandoori pork and serve with your pickled red cabbage salad.