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Paprika pork with pineapple salad

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 4 (640g) pork butterfly loin steaks
  • 1/2 tablespoons mustard powder
  • 3 teaspoons smoked paprika

Pineapple salad

  • 1/2 small (380g) pineapple, peeled, core removed, cut into 1cm pieces
  • 1 Lebanese cucumber, halved, deseeded, cut into 1cm-thick slices
  • 1 long red chilli, deseeded, finely chopped
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons lime juice
  • 2 garlic cloves, crushed


  • 1
    Preheat a barbecue plate or chargrill on medium-high heat. Place pork on a plate. Spray both sides with oil. Combine mustard powder and paprika in a bowl. Coat both sides of pork with mustard mixture. Cook pork for 2 to 3 minutes each side or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes.
  • 2
    To make pineapple salad, place pineapple, cucumber, chilli, parsley, lime juice and garlic in a bowl. Stir to combine.
  • 3
    Divide salad between plates. Top with pork. Serve.

Source: taste.com.au


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