Description
This tasty braaied pork sirloin is served with vibrant chimichurri – ideal for a summer braai worth lingering over.
Ingredients
Pork Sirloin
800 g pork sirloin
2 Tbsp (30 ml) olive oil
2 garlic cloves, grated
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) chilli flakes
1 tsp (5 ml) dried oregano
Salt and black pepper
Chimichurri
½ C (125 ml) fresh parsley, finely chopped
½ C (125 ml) fresh coriander, finely chopped
2 Tbsp (30 ml) fresh oregano, finely chopped
2 garlic cloves, minced
½ red onion, finely chopped
1 red chilli, finely chopped
2 Tbsp (30 ml) red wine vinegar
½ C (125 ml) olive oil
Salt and black pepper
Instructions
Pork Sirloin
Prepare the coals on the braai to a medium heat. Preheat the oven to or air fryer to 180°C.
In a bowl, mix together the olive oil, garlic, smoked paprika, ground cumin, chilli flakes, dried oregano, salt and pepper. Rub the mixture all over the pork sirloin and set aside.
In a separate bowl, toss the baby potatoes with the Dijon mustard, olive oil, thyme, salt and pepper. Spread out on a baking tray and roast for 30 minutes, or until tender and golden.
Pork cont.
Place the pork sirloin on the braai and cook for 20-30 minutes, turning regularly to prevent burning, until the internal temperature reaches 63°C. Remove from the heat and rest for 5 minutes before slicing.
To Serve
Slice the pork sirloin thinly and arrange on a serving platter. Spoon over the chimichurri and serve immediately.
