Ingredients
- SPAR Smokey BBQ Pork Loins
- 4 Carrots
- 2 Corns on the Cob
- Fresh Parsley
- Parmigiano Cheese
- Salted Butter
- Coleslaw
- Olive Oil Spray
- Salt & Pepper
- Garlic Granules
- Paprika Seasoning
Serves 2
Cooking time 30 minutes
Prep time: 20 minutes
Method
- Prepare Carrots: Cut the carrots into chunks, ensuring at least one flat side.
- Season Carrots: In a bowl, mix olive oil with paprika, garlic granules, salt, and pepper. Toss the carrot chunks in the mixture until well coated.
- Cheese Base: Layer the bottom of an oven-safe tray with grated or shaved Parmigiano cheese.
- Arrange Carrots: Place the carrot chunks on top of the cheese, flat side down.
- Season Corn: Generously coat the corn on the cob with butter, paprika, and garlic seasoning.
- Wrap Corn: Wrap each seasoned cob in tin foil.
- Bake: Place the prepared carrots and wrapped corn into a preheated oven at 220°C (428°F) and bake for 30 minutes.
- Heat Pan: Spray a frying pan with olive oil and heat it to medium.
- Cook Pork Loins: Once the pan is warm, add the BBQ pork loins. Fry for 3-4 minutes on each side until nicely browned.
- Finish and Serve: Remove the pork loins from the pan. Unwrap the corn and remove the carrots from the oven. Plate the pork loins with the baked carrots and corn, adding a side of coleslaw. Garnish with fresh parsley for a vibrant finish.
