Ingredients
2 | Granny Smith apples, peeled and thinly sliced |
⅓ cup | Egg mayonnaise |
1 ½ Tbsp | White wine vinegar |
1 to taste | Salt & freshly ground pepper |
300 g | Pork steaks / fillets, trimmed and halved (Main) |
1 | Olive oil, to brush |
150 g | Pineapples, peeled and thinly sliced |
4 | Burger buns, halved |
1 to serve | Barbecue sauce |
1 to serve | Rocket leaves |
Directions
- Preheat oven to 200C.
- Place the apple in a non-metallic bowl. Combine the mayonnaise, vinegar, salt and pepper. Add to the apple and toss to coat. Set aside.
- Heat a chargrill pan or barbecue to high heat. Brush the pork with oil and sprinkle with salt and pepper. Chargrill or barbecue the pork for 2-3 minutes each side. Place on a baking tray and roast for 10 minutes or until just cooked through. Cover and set aside.
- Brush the pineapple slices with oil and chargrill or barbecue for 1-2 minutes each side or until golden. Brush the buns with oil and chargrill or barbecue for 1 minute.
- Slice the pork. Spread the bun halves with barbecue sauce and top with the pineapple, pork, apple mixture and rocket leaves to serve.