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Photo of Tex-mex pork with charred corn salad by WW

Tex-mex pork with charred corn salad

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Tantalise your tastebuds with this great spice mix, giving this pork a tasty twist.

Ingredients

Ground cumin

3 tsp

Ground paprika

3 tsp, (mild)

Fresh oregano

2 tsp

Peppercorn

¼ tsp, (cayenne)

Pork fillet or tenderloin, raw

480 g, (buy 2x300g), fat trimmed

Corn

3 cob(s), large, husks removed

Tomato(es)

3 medium, coarsley chopped

Fresh coriander

⅓ cup(s), torn

Fresh basil

⅓ cup(s), torn

Red onion

½ small, thinly sliced

Lime juice

2 tbs

Olive oil

1 tbs

Rocket

2 cup(s), (1 bunch)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine the cumin, paprika, oregano and pepper in a small bowl. Sprinkle pork all over with the spice mixture.
  2. Lightly spray a chargrill or barbecue with oil and heat on medium heat. Cook the pork and corn, turning, for 10 minutes or until cooked through and browned. Cover pork with foil and set aside for 5 minutes to rest. Thickly slice.
  3. Meanwhile, using a sharp knife, remove the kernels from the cobs. Place in a large bowl with the tomato, coriander, basil, onion, lime juice and oil. toss gently to combine. Serve pork with rocket and corn salad.

Notes

TIP: For an Asian flavour, try a tandoori rub. Mix together paprika, ground coriander, ground cumin, ginger, cinnamon, saffron threads, cayenne pepper and salt.

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