MEAT RECIPE

Pork Backstrap with Plum & Orange

INGREDIENTS

finely grated zest of 1 orange
2 tablespoons olive oil
salt
300 g piece of pork backstrap
2 red plums

Equipment:
Barbecue

- Feeds 2 -

HOW TO MAKE IT

1. Light your barbecue (I used a charcoal one) and let it burn down for about an hour until you obtain a medium heat.

2. Rub the orange zest, olive oil and salt all over the pork.

3. Place on the barbecue rack and close the lid. Cook for 15 minutes, turning every 5 minutes to ensure even cooking.

4. Remove and rest for 10 minutes. While it’s resting, add the plums to the barbecue grill, flesh side down, and cook until softened with nice char lines. Flip over and cook the other side.

5. Slice the pork and chop the plums, and serve.