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Duroc secreto pork with chimichurri sauce, roasted cherry tomatoes and baby potatoes

Duroc secreto pork with chimichurri sauce, roasted cherry tomatoes and baby potatoes

Food & More

INGREDIENTS
Barbecook Adam 50 Top
tongs
2 bowls
600 g secreto (Duroc) pork
olive oil, pepper, salt
For the sauce:
1 bunch of parsley
2 tbsp red wine vinegar
150 ml olive oil
3 cloves of garlic
fleur de sel sea salt
1 tsp oregano
pepper
1 green chilli pepper
800g baby potatoes
2 cloves of garlic
oregano and thyme
4 bunches of cherry tomatoes

Preparation:

  • Heat the Barbecook Adam 50 Top to 180°C using the QuickStart system.
  • Remove the meat from the refrigerator 30 minutes before cooking. Pat it dry if necessary. Brush with olive oil.


  • Cut the baby potatoes into four. Put them in a bowl with the olive oil, coarsely crushed garlic cloves and herbs. Place them on the barbecue. Cook them for approximately 30 minutes or until ready.
  • Place the cherry tomatoes into a bowl with olive oil, oregano, pepper and salt. The need about 5 minutes on a hot barbecue until they are cooked.
  • Mix the garlic, chilli pepper, salt, oregano and parsley well. Add the red wine vinegar and olive oil.
  • Grill the meat about 2 to 3 minutes on each side. This piece of pork is best to eat medium-rare. Season with salt and pepper. Grill it in four turns. Grill for 1 minute, turn it 90 degrees and grill for another 1 to 2 minutes. Turn it again and repeat. Season with salt and pepper.
  • Cut the meat. Serve with cherry tomatoes, baby potatoes and the sauce. Enjoy!


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