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  • Recipe Room  »  Pork and orange rosemary skewers



    • 800g free range pork fillet, diced
    • celery salt and freshly-milled black pepper
    • 2 Tbsp extra virgin olive oil
    • 4 navel oranges
    • 12 long sprigs rosemary, trimmed as skewers
    • ¼ cup honey
    • ½ cup white wine
    • 2 cloves garlic, minced
    • rice and salad leaves, to serve

    Pork and orange rosemary skewers


    Season the pork with celery salt and pepper, then toss in olive oil. Dice two oranges, then thread the pork and orange pieces onto the rosemary skewers. Cook on a moderate barbecue grill for 8 minutes, turning often.

    Combine the honey, wine and garlic in a small saucepan. Cut off the pith of the remaining oranges, then dice the flesh. Simmer for 10 minutes, then begin basting on the skewers. Serve with rice and salad leaves.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

    • Pork can be frozen for up to 6 months – use a freezer bag or airtight container and thaw in the fridge for 24-48 hours before cooking.

    • FoodWise recommends free-range and organic purchases where possible to ensure the highest possible standards of animal welfare.

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