Ingredients
Grilled Pork
1 tbs red wine vinegar
2 tsp ground cumin
1/2 tsp cayenne pepper or chilli powder
4 x 160g lean pork medallion steaks
Salad:
1 avocado, chopped
400g can black beans* or red kidney beans, rinsed, drained
1 large tomato, seeds removed, chopped
Large pinch cayenne or chili powder
1 lime, skin and white pith removed, flesh chopped
1/2 cup coriander leaves
1 tbs rice bran oil or sunflower oil
1 tbs red wine vinegar
Preparation
Combine 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.
Heat 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. Meanwhile, gently toss all the salad ingredients in a large bowl. Serve the pork steaks topped with the bean salad.
Per serving: 434 Cal: fat 23.7g {saturated 5g}; protein 41g; carb 10.4g; fiber 6.5g; cholesterol 152mg; sodium 390mg.
