Now that summer has finally arrived, there is nothing worse than spending hours slaving in front of a hot stove when you could be in the pool with a gin enjoying the lovely hot day. I mean, I love cooking and food and I am happy to spend my time preparing a meal but when all my friends are outside having fun and cooling off I am not that exciting about being alone in a hot kitchen. Quick, delicious summer meals that don’t require too much preparation and that can be enjoyed even if you are on a lilo in the pool are essential this summer.
The Woolworths Taste Magazine has a summer recipe book which has some fantastic quick and easy summer-inspired recipes. One of my favourite from the book is this pork wrap recipe. The original recipe called for pomegranate molasses, which I could not find anywhere so I always substituted it for Chinese Barbecue sauce from Woolworths. The barbecue sauce is sticky and sweet and goes amazingly well with the pork and the other additions to the wrap. However, a few weeks ago I was given pomegranate concentrate (not molasses, still haven’t found that) and decided to use in this recipe and compare it to the barbecue sauce – a sauce-off. The concentrate is slightly acidic so I added a bit of honey to balance out the flavour.
Left: pomegranate marinade and right Chinese Barbecue
Overall, the they were both delicious! If you prefer slightly sweeter marinades then go for the barbecue sauce and if you prefer a more fruitier and slightly tangy flavour the pomegranate is the one for you. My taste testers loved them both equally and landed up mixing then up into one wrap.
This is a great weekend summer lunch, ready to serve in 30 minutes with very little washing up to do! Put everything on a platter and people can pick and choose what to add to their wrap. The cool yoghurt dressing, the crunch of the apple and the sweetness from the pork perfectly complement each other.
Sticky Pork Wrap with Spring Onion Yoghurt Dressing
Adapted from Woolworths Taste Magazine Summer Recipe Book
- 500g pork fillet
- 1 apple, quartered and finely sliced
- 1 red pepper, sliced
- 1 avo, sliced
- 2 cooked sweet corn, kernels cut off
- 1 cup of salad leaves
- 6 Tortilla wraps (I use multi-seed), follow instructions on packaging
- 4 Tbsp pomegranate concentrate
- 1 Tsp honey
- 1 Tbsp olive oil
- Salt and pepper
- 4 Tbsp Chinese Barbecue sauce
- 1 Tbsp olive oil
- Salt and Pepper
Spring Onion Yoghurt Dressing
- 3/4 cup low-fat plain yoghurt
- 3 spring onions, finely chopped
- 1/2 coriander, finely chopped
- Juice of one lemon
- Combine the marinade ingredients together and pour over the pork fillet. Marinade for 30 minutes, covered in the fridge
- Preheat the oven to 180 C, when up to temperature but the pork fillet on a roasting tray and roast for 25-30 minutes. Turn half way through and bast with some of the marinade.
- While the pork is cooking, mix the dressing ingredients in a bowl and place the red pepper, corn, avocado, apple and salad on a serving plater
- When the pork is done, slice into thin pieces
- Serve in a platter/plate and allow everyone to construct their own wrap