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Glazed Rack of Pork, Warm Mini Potato & Bacon Salad

1 hour Cook time 10 minutes Prep time 4 servings





On the BBQ

  1. Preheat the barbecue to medium-high (300–400 °F).
  2. Boil the potatoes for 10 minutes in a large pot of salted water. Drain and transfer to a salad bowl. Lightly oil and set aside.
  3. Mix all the sauce ingredients in a small bowl and set aside.
  4. Season the rack of pork then sear each side well on the grill (pre-brushed with olive oil).
  5. Lower then heat then baste the pork with one third of the sauce mixture.
  6. Close the lid, then cook for approximately 1 hour, brushing 2 or 3 times. Remove from the heat and let stand for 15 minutes.
  7. In the meantime, mix together all the salad ingredients except the lettuce and bacon. Wrap in foil and heat on the grill for 15 minutes.
  8. Transfer the ingredients from the foil wrap into a salad bowl with the lettuce and bacon, then serve with the pork.

Nutritional value (per serving)

  • 871 calories
  • 51 g of protein
  • 50 g of fat
  • 59 g of carbohydrates
  • 4 g of fibre
  • 10 g of sugar
  • 1054 mg of sodium
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