Barbecue pork cutlets with salsa verde

Barbecue dinners go gourmet with succulent pork steaks served with wonderfully rich salsa verde.

• 2 bunches flat-leaf parsley, leaves picked, coarsely chopped
• 1 tablespoon drained capers
• 2 anchovy fillets, drained on paper towel
• 2 garlic cloves, crushed
• 1/3 cup (35g) finely grated parmesan
• 1 tablespoon lemon juice
• 1/2 cup (125ml) extra virgin olive oil
• 1 medium (about 325g) orange sweet potato (kumara), peeled, cut into 1.5cm-thick slices
• 4 (about 700g) pork cutlets
• Watercress or baby spinach leaves, to serve

Energy 2266kJ	Fat saturated 7.00g
Fat Total 35.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 12.00g	Dietary Fibre 2.00g
Protein 45.00g	Cholesterol 105.00mg
Sodium 393.44mg

All nutrition values are per serve.

1. Step 1

   Place parsley, capers, anchovies, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. Add lemon juice and process until combined. With the motor running, add 1/3 cup (80ml) of oil in a thin, steady stream. Season with pepper.

2. Step 2

   Cook sweet potato in a steamer over a saucepan of simmering water for 3 minutes or until just tender. Drain well.

3. Step 3

   Heat a barbecue grill or chargrill pan on high. Brush pork and sweet potato with remaining oil. Season with salt and pepper. Cook pork on grill for 2 minutes each side or until brown. Reduce heat to medium-low and cook for 4 minutes each side or until cooked to your liking. Place pork on an oven tray, cover with foil and set aside for 5 minutes to rest. Meanwhile, cook sweet potato on grill for 2 minutes each side or until brown and cooked through.

4. Step 4

   Arrange sweet potato, watercress and pork on serving plates. Drizzle with salsa verde and serve immediately.

Salsa verde literally means green sauce in Italian. For variety, other herbs such as basil, dill or tarragon can be added to the parsley. It also goes beautifully with chicken, beef, veal or seafood.