Barbecue Lemon-Grilled Loin of Pork with New Potato Salad and Parmesan Yoghurt


  • Marinated, Grilled loin of Pork

  • 1 kg sliced loin of pork, off the bone

  • 3 lemons (finely grated zest and juice)

  • 3 crushed cloves of garlic

  • 2 tbsp clear honey

  • 200 ml neutral rape oil

  • Coarsely ground black pepper

  • Salt during grilling


New Potato Salad

  • 600g small new potatoes, washed

  • 1 whole peeled cucumber

  • 1 pack washed baby spinach

  • 1 pack cherry tomatoes

  • 100 g good quality olives (Green or black depending on taste)

  • 1 red onion

  • 1 pot parsley

  • 1 pot basil

  • 2 lemons (finely grated zest and juice)

  • 100ml neutral rape oil

  • 2 tbsp honey

  • Salt and pepper


Parmesan yoghurt

  • 150ml natural yoghurt

  • 60g finely grated parmesan



Marinated, Grilled loin of Pork

Make a marinade by mixing together the lemon zest, half the lemon juice, honey, oil, garlic and black pepper. Pour the marinade over the pork and leave for at least 2 hours. When it’s time to grill the meat remove the surplus marinade, especially the lemon zest as it can taste slightly bitter if it burns. Barbecue each side on a medium heat for approx. 6 minutes until cooked right through.

New Potato Salad

Boil the new potatoes in salted water. Next cut the cucumber into small pieces, halve the cherry tomatoes, cut the red onion into strips, and coarsely chop the parsley and basil. Mix together all the vegetables, the olives and spinach in a large bowl. Then make a dressing from the lemon, honey, oil, salt and pepper. When the potatoes are done and you’re ready to serve the salad, mix all the ingredients together thoroughly. Don’t forget to season with salt and pepper. Garnish with parmesan shavings (optional).

Parmesan Yoghurt

Mix together the yoghurt and parmesan.
Season with salt and pepper.


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