Chilli and cumin pork plus a warm corn salad make a fiesta of flavours on the plate.
Ingredients
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 4 (125g each) pork loin steaks
- Olive oil spray
- 280g (about 2 corncobs) fresh corn kernels
- 250g punnet cherry tomatoes, halved
- 4 shallots, trimmed, thinly sliced
- 400g can red kidney beans, rinsed, drained
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh coriander
- 1/2 avocado, peeled, coarsely chopped
- Fresh coriander sprigs, to serve
Method
- Step 1Combine the cumin and chilli in a bowl. Sprinkle over each side of the pork. Preheat a chargrill on medium-high. Spray with oil. Cook the pork for 3-4 minutes each side for medium-well or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 3 minutes to rest.
- Step 2Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook corn, stirring, for 3-4 minutes or until golden. Add the tomato, shallot and beans and cook, stirring occasionally, for 2-3 minutes or until tomato just starts to soften. Stir in the lime juice and chopped coriander.
- Step 3Slice the pork. Divide corn mixture among serving dishes. Top with pork and avocado. Season with pepper. Top with fresh coriander.
- Heart friendly
- High fibre
- High protein
- Low carb
- Low cholesterol
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1369 kj
Energy
10g
Fat Total
2g
Saturated Fat
10g
Fibre
36g
Protein
74mg
Cholesterol
273.43mg
Sodium
6g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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