something grilled pork

Name: something grilled pork with Garden Veggie Fusilli
Total time: 30 min
Yield: 2
Cuisine: Italienne
Ingredients: 340 g Côtelettes de porc, désossées; 170 g Fusillis; 1 pièce(s) Courgette; 1 pièce(s) Épi de maïs; ½ tasse(s) Pesto au basilic; 4 g Sel d'ail; 2 cs Glaçage balsamique; 2 cc Huile*; 0.06 cc Sel*; 0.13 cc Poivre*

with Garden Veggie Fusilli

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

The combination of juicy, tangy and sweet grilled pork with corn and zucchini-laced pasta creates a satisfying and well-rounded meal that’s both comforting and flavourful.

Allergènes:

Blé

•Lait

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson8 minutes

DifficultéFacile

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

170 g

Fusillis

(Contient: Blé)

1 pièce(s)

Courgette

1 pièce(s)

Épi de maïs

½ tasse(s)

Pesto au basilic

(Contient: Lait Peut contenir: Soya, Sulfites)

4 g

Sel d'ail

(Peut contenir: Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)

2 cs

Glaçage balsamique

(Contient: Sulfites Peut contenir: Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)

Pas inclus dans votre livraison

2 cc

Huile*

0.06 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)800 kcal

Graisses25 g

dont saturés5 g

Glucides89 g

dont sucres15 g

Fibres6 g

Protéines54 g

Cholestérol105 mg

Sel1230 mg

Gras Trans0.1 g

Potassium1250 mg

Calcium75 mg

Fer4.5 mg

Ustensiles

•Passoire

•Grande casserole

•Verre doseur

•Plaque de cuisson

•Cuillères à mesurer

•Papier aluminium

Instructions

Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
Wash and dry all produce.
To the boiling water, add fusilli. Cook for 12-14 min, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water.
Strain fusilli, then return to the pot, off heat.

While fusilli cooks, quarter zucchini lengthwise.
Husk corn, then halve crosswise.
On an unlined baking sheet, arrange zucchini and corn. Drizzle 1 tsp (2 tsp) oil over top, then season with half the garlic salt and pepper. Toss to coat.
Pat pork dry with paper towels, then arrange on the other side of the baking sheet. Season with remaining garlic salt and pepper. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.

To one side of the grill, add pork. Close lid and grill for 4-6 min per side, until pork is cooked through.**
Meanwhile, add corn to the other side of the grill. Close lid and grill for 4-6 min, turning occasionally, until tender.
Add zucchini to the grill. Close lid and grill for 2-4 min, flipping once, until tender-crisp.
Transfer pork and veggies to a clean plate.

Loosely cover pork with foil and set aside to rest for 2-3 min.
Cut zucchini into 1/2-inch pieces.
Place cut-sides of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
To the pot with fusilli, add zucchini, corn, pesto and any pork resting juices. Stir to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)