BBQ Pork Back Strap with Salsa Verde

Ingredients:
- 200g Pork back strap
- Olive oil
- Juice of half a lemon
- Salt and pepper
Salsa Verde
- 1/2 bunch mint
- 1 cup finely chopped parsley
- 2 tbsp baby capers, rinsed
- 1/3 cup olive oil
- 2 tbsp lemon juice
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DIRECTIONS
Place pork in a bowl and add olive oil, lemon juice and salt and pepper, refrigerate for about 1 hour
Chop mint and parsley finely and mix, add capers, olive oil, lemon juice and salt and pepperCook pork on a hot BBQ grill, searing all sides, then turn the heat down and close the lid
Cook until it reaches your preferred stateRest pork on a plate covered with foil for 5-6 min
Cut into small medallions and serves on a bed of the Salsa Verde
- This cut of pork is leaner than beef, higher in protein and has a good dose of iron as well.
- Parsley is a great blood tonic.