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Sticky barbecue pork loin with apple chimichurri slaw
Fruit and vegetables
1 tsp chopped
rosemary
salt and freshly ground
pepper
½ bunch flat leaf
parsley
½ bunch
coriander
8
mint
leaves
1
garlic
clove, crushed
2 green
chillies
1 Granny Smith
apple
300g/10½oz
celeriac
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
1 tsp
mustard powder
1 tsp
smoked paprika
2 tbsp dark
brown sugar
2 tbsp cold pressed
rapeseed oil
5 tbsp
olive oil
1 tbsp
sherry vinegar
Dairy, eggs and chilled
2 tbsp Greek-style
yoghurt
Meat, fish and poultry
500g/1lb 2oz
pork loin
cut into 2.5cm/1in-thick fillets
Other
black garlic barbecue sauce
4
brioche
buns halved
Back to recipe
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