Mains

Barbecued Barkers' Creek Pork Cutlets with Grilled Bethonga Gold Pineapple Rings and Jacket Potatoes

This recipe was created especially by Andrew Mirosch, executive chef, Sirromet Winery, Brisbane.

Serves: 6.
Prep Time: 10 minutes.
Cooking Time: 40 minutes.

Ingredients

• 6 slices Bethonga Gold pineapple, cored, skin removed, cut into rings 1cm thick
• 6 medium roasting potatoes, skin intact
• 2 shallots, finely sliced
• 1/4 cup salt
• 1/2 tsp Italian dried herbs
• 30ml extra virgin olive oil
• 6 Barkers' Creek Pork cutlets
• 6 slices cheddar or other melting cheese
• 6 tsp sour cream

Cooking Instructions

• Prick potatoes with a fork and place in the microwave. Cook on high for 3 minutes.
• Moisten potatoes with a little water then roll in salt. Place potatoes directly onto oven rack. Roast in oven preheated to 180°C for 30 minutes until skin is crisp. Keep warm.
• Combine herbs and oil and brush over pork. Char grill cutlets on the barbecue for 5 minutes each side or until cooked through.
• Place cutlets on a baking tray. Top with pineapple rings and cheese and return to a hooded barbecue or transfer to a hot oven for few minutes until cheese has melted.
• Cut a cross in the top of the potatoes. Squeeze open, fill with sour cream and sprinkle with shallots. Serve with cutlets.