Grilled Pork with Coriander Pesto
|Grated lemon rind/Grated lime rind||1 Teaspoon|
|Pineapple juice/Lime juice||2 Tablespoon|
|No added salt worcestershire sauce||2 Teaspoon|
|Pork leg steak||16 Ounce, trimmed of visible fat (4 Pieces, 4 Ounce Or 125 Gram Each)|
|For coriander pesto|
|Chopped fresh coriander||1 Cup (16 tbs)|
|Unsalted cashews||1⁄3 Cup (5.33 tbs)|
|Ground coriander||1 Teaspoon|
|White wine vinegar||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Unsaturated oil||1 Tablespoon|
|Low fat natural yogurt/Reduced-fat sour cream||1 Tablespoon|
1. Combine lime rind, lime juice and Worcestershire sauce in a shallow dish. Add pork. Turn to coat. Cover. Marinate in the refrigerator for 10-15 minutes.
2. To make pesto, place fresh coriander, cashews, chilies, ground coriander, vinegar, lime juice, oil and yogurt in a food processor or blender. Process to make a coarse paste.
3. Heat a char-grill pan or barbecue to very hot. Add pork. Cook for 3-4 minutes each side or until cooked through.
4. Serve pork topped with a spoonful of pesto and accompanied by a salad of fresh tomatoes and cucumber.