Barbecue pork loin with apple chimichurri slaw recipe
 Rich and spicy pork loin with sticky black garlic barbecue sauce and a crunchy apple chimichurri slaw. A great alternative for a summer barbecue. 1 tsp mustard powder 1 tsp smoked paprika 1 tsp chopped rosemary 2 tbsp dark brown sugar 2 tbsp cold pressed rapeseed oil 500g/1lb 2oz pork loin cut into 2.5cm/1in-thick fillets salt and freshly ground pepper 1 tsp mustard powder 1 tsp smoked paprika 1 tsp chopped rosemary 2 tbsp dark brown sugar 2 tbsp cold pressed rapeseed oil 500g/1lb 2oz pork loin cut into 2.5cm/1in-thick fillets salt and freshly ground pepper ½ bunch flat leaf parsley ½ bunch coriander 8 mint leaves1 garlic clove, crushed 2 green chillies 5 tbsp olive oil 1 tbsp sherry vinegar ½ bunch flat leaf parsley ½ bunch coriander 8 mint leaves 1 garlic clove, crushed 2 green chillies 5 tbsp olive oil 1 tbsp sherry vinegar 1 Granny Smith apple 300g/10½oz celeriac 2 tbsp Greek-style yoghurt1 tsp Dijon mustard 1 Granny Smith apple 300g/10½oz celeriac 2 tbsp Greek-style yoghurt 1 tsp Dijon mustard black garlic barbecue sauce4 brioche buns halved black garlic barbecue sauce black garlic barbecue sauce 4 brioche buns halved Method Mix together the mustard, paprika, rosemary, sugar and oil. Rub generously all over the meat. Leave to marinate while you make the chimichurri and slaw.Make the chimichurri by putting all the ingredients in a blender (including the stems of the herbs) and blending to a smooth paste. Set aside for later. To make the slaw, peel the apple and celeriac and slice into thin matchsticks, add the yoghurt, mustard and the chimichurri. Set aside. Light the barbecue and make sure the coals have died down. Place the marinated pork slices onto the hot griddle and cook for 8 minutes on each side until cooked through. Baste with the barbecue sauce every 2 minutes on each side until sticky and golden. Leave to rest for 4 minutes then slice into smaller pieces.Toast the cut sides of the buns on the griddle. Load up the buns with the slaw and pork and serve with the black garlic barbecue sauce. Mix together the mustard, paprika, rosemary, sugar and oil. Rub generously all over the meat. Leave to marinate while you make the chimichurri and slaw. Mix together the mustard, paprika, rosemary, sugar and oil. Rub generously all over the meat. Leave to marinate while you make the chimichurri and slaw. Make the chimichurri by putting all the ingredients in a blender (including the stems of the herbs) and blending to a smooth paste. Set aside for later. Make the chimichurri by putting all the ingredients in a blender (including the stems of the herbs) and blending to a smooth paste. Set aside for later. To make the slaw, peel the apple and celeriac and slice into thin matchsticks, add the yoghurt, mustard and the chimichurri. Set aside. To make the slaw, peel the apple and celeriac and slice into thin matchsticks, add the yoghurt, mustard and the chimichurri. Set aside. Light the barbecue and make sure the coals have died down. Place the marinated pork slices onto the hot griddle and cook for 8 minutes on each side until cooked through. Baste with the barbecue sauce every 2 minutes on each side until sticky and golden. Leave to rest for 4 minutes then slice into smaller pieces. Light the barbecue and make sure the coals have died down. Place the marinated pork slices onto the hot griddle and cook for 8 minutes on each side until cooked through. Baste with the barbecue sauce every 2 minutes on each side until sticky and golden. Leave to rest for 4 minutes then slice into smaller pieces. Toast the cut sides of the buns on the griddle. Load up the buns with the slaw and pork and serve with the black garlic barbecue sauce. Toast the cut sides of the buns on the griddle. Load up the buns with the slaw and pork and serve with the black garlic barbecue sauce.