Tex-mex pork with charred corn salad
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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