1 cup pineapple juice
¼ cup apple cider vinegar
¼ cup caster sugar
Sea-salt flakes and freshly ground black pepper, to season
4 thick-cut pork cutlets
Cooking oil spray, to grease
2 Jazz apples, halved, cored, cut into wedges
1 cup baby rocket leaves
1 cup torn radicchio leaves
½ red onion, thinly sliced
1 bunch tarragon, leaves picked
1 Tbsp extra virgin olive oil
- Preheat barbecue grill to high. Combine pineapple juice, vinegar, sugar and star-anise in a small saucepan over a high heat. Bring to the boil, then reduce heat to medium and simmer for 10 minutes or until thick and syrupy. Set aside.
- Meanwhile, season pork with salt and pepper, then spray with cooking oil. Cook on grill for 3 minutes on each side for medium, or until cooked to your liking. Transfer to a roasting pan and brush generously with the pineapple syrup. Put on barbecue resting rack with the lid down for 5 minutes (alternatively, put in an oven preheated to 120°C).
- Meanwhile, spray apple with cooking oil and cook on barbecue grill for 3 minutes, turning several times. Transfer to a bowl and add baby rocket leaves, radicchio leaves, onion, tarragon and extra virgin olive oil. Toss to combine. Divide among serving plates and top with pork to serve.