- 0:20 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Quick and easy, this recipe makes a fuss-free Monday night dinner.
Ingredients
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper or chilli powder
- 4 x 160g lean pork medallion steaks
Black bean & lime salad
- 1 avocado, chopped
- 400g can black beans or red kidney beans, rinsed, drained (see note)
- 1 large tomato, seeds removed, chopped
- Large pinch cayenne or chilli powder
- 1 lime, skin and white pith removed, flesh chopped
- 1/2 cup coriander leaves
- 1 tablespoon rice bran oil or sunfl ower oil
- 1 tablespoon red wine vinegar
Method
- Step 1Combine the vinegar, cumin and cayenne or chilli powder in a bowl. Season with sea salt and freshly ground black pepper, then add pork and toss to coat.
- Step 2Heat a large, lightly oiled frypan over medium-high heat. Add the pork and cook for 3-4 minutes on each side for medium or until cooked to your liking. Remove pan from heat, then rest the pork, covered, for 5 minutes.
- Step 3Meanwhile, gently toss all the salad ingredients in a large bowl. Serve the pork steaks topped with the bean salad.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1829 kj
Energy
22g
Fat Total
5g
Saturated Fat
8g
Fibre
45g
Protein
86mg
Cholesterol
112.73mg
Sodium
2g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
From delis and greengrocers.
- Author: Kate Nichols
- Image credit: Mark Roper
- Publication: Taste.com.au
