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ROAST PORK WITH PINEAPPLE CHILLI SALSA

Category:
Meat and Poultry
Author:
By Dr Joanna McMillan, for Australian Pineapples
Serves:
4
Average Rating:
Number of Ratings:
0
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Ingredients

Ingredients

1.5kg rolled pork roast

½ tablespoon sea salt flakes 

1 tablespoon olive oil

 

Salsa

½ pineapple, diced into small pieces

1 red chili, sliced finely (seeds optional)

Handful of fresh mint, finely chopped

½ avocado, diced into small pieces

Juice of a lime

Pinch of sea salt

Cracked black pepper 

 

Instructions

Method

1. Preheat oven to 220°C. Rub salt and olive oil into skin and place in roasting tray. Roast for 30 minutes, then turn down to 180 degrees Celsius and roast for a further 30 minutes or until skin is crisp and cracking (use this method if the skin on option is chosen).  

2. Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop. 

3. Remove the pork from the oven, discard the fat layer and slice the meat. 

4. Serve the meat topped with the pineapple salsa and serve with boiled kipfler potatoes and a big green salad drizzled with extra virgin olive oil and lemon juice dressing.

 

Serves 4

 

Note: Be aware that if you eat the crackling you are getting more fat and energy – if you're trying to lose weight, remove it before eating.

 

ROAST PORK WITH PINEAPPLE CHILLI SALSA
ROAST PORK WITH PINEAPPLE CHILLI SALSA
Dr Joanna McMillan
Accredited Practising Dietitian (APD), Registered Nutritionist (RNutr)