Summer BBQ portobello & pork fillet with grilled pineapple, corn on the cob and curry and chipotle sauce

Instructions(15)

• 1

  Clean the portobello mushrooms with a damp cloth and remove the stalk.

• 2

  In a bowl, mix olive oil, garlic powder, salt and pepper.

• 3

  Brush the portobello on both sides with the oil mixture.

• 4

  Make the dill sauce to go with the portobello

• 5

  Mix the chipotle sauce with the dill and chopped shallot and honey

• 6

  Pat the pork fillet dry with paper towels and cut into medallions.

• 7

  Mix olive oil, paprika, salt and pepper in a bowl.

• 8

  Rub the medallions with the spice mixture.

• 9

  Heat the BBQ to medium-high heat (about 180-200°C).

• 10

  Place the portobello on the BBQ and grill for 5-7 minutes per side until soft and juicy.

• 11

  Meanwhile, place the pork fillet medallions on the BBQ and grill for 3-4 minutes per side until golden brown and cooked through.

• 12

  Also place the pineapple rings on the BBQ and grill 2-3 minutes per side until they get nice grill marks and caramelization.

• 13

  Grill the corn cobs for 10-12 minutes, turning frequently until tender and lightly toasted.

• 14

  Serve the portobello mushrooms with the dill sauce and the pork fillet along with the grilled pineapple rings and corn cobs.

• 15

  Put the curry sauce on the side so everyone can dip or spread it themselves.