Marinated Pork with Yoghurt and Coriander
The combination of spice and herbs in this marinade is really great and livens up a boring pork steak for you! This marinade also works wonderfully on pork chops.
- 1 large SuperValu Fresh Irish Pork Steak
- 1 small tub SuperValu Natural Yoghurt
- 2 tbsp freshly chopped Coriander
- 4 cloves SuperValu Garlic chopped finely
- 1 tsp Ground Cumin
- 1 SuperValu Lime zested
- Place the lime zest into a large mixing bowl with the ground cumin, garlic, coriander and natural yoghurt.
- Mix well.
- Trim the pork steak of any excess fat or sinew and place in the marinade and allow to marinate for a couple of hours, although as with all mild flavoured marinades, overnight is preferable.
- Preheat the barbecue and cook the pork steak for 4-5 minutes on each side directly on the barbecue, then what I do is sit a small roasting tray on a slightly cooler part of the barbecue, pop the seared pork steak on that, close the lid on the barbecue and allow it to continue cooking for another 10 minutes.
- As barbecues tend to vary so much ensure it is fully cooked through before serving.
Alternative Preparation & Cooking
- Trim the pork steak of any excess fat or sinew and then cut into slices, approximately 1 inch each.
- Place the slices of pork between layers of cling film and use a rolling pin to flatten them slightly.
- Do not be too aggressive as you don’t want to break the meat.
- Place the pork medallions in the yoghurt marinade.
- Cook for 3-4 minutes on each side on the barbecue.
- Serve the pork with some crusty bread.
For the best cuts of Pork, or any other 100% Irish Meat, ask at the butcher counter and we’ll be glad to give you just the right cut for your BBQ.Marinated Pork with Yoghurt and Coriander,