- Total Fat
- Total Carbohydrates
- 650g pork scotch fillet, cut in 8 slices
For the marinade:
- 1 jar Barilla Pesto Genovese
- 100ml beer
- 25g honey
- 1 red chilli, sliced
- Salt and pepper
- 1 zucchini, cut into 1cm cubes
- 2 roma tomatoes, halved
- 1 yellow capsicum, deseeded and cut into long strips
TO STARTPrepare the marinade by combining two thirds of Barilla Pesto Genovese with chilli, beer and honey. Marinate pork for 1 hour.
PREHEAT THE BARBECUERemove pork chops from the marinade and drain briefly. Preheat your barbeque and toss the vegetables in a bowl with salt and pepper.
GRILLCook pork over a low flame with the hood down for 8 minutes, turning once. Grill the vegetables together with the meat.
SERVEServe immediately, with the remaining Pesto Genovese as a dip on the side.