Grilled pork with avocado, black bean and lime salad

Preparation: 20 minutes

Cooking time: 8 minutes

Serves: 4




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

 1 large tomato, seeds removed, chopped

 Large pinch cayenne or chilli powder

 1 lime, skin and pith removed, flesh chopped

 1/2 cup coriander leaves

 1 tablespoon extra virgin olive oil

 1 tablespoon red wine vinegar




  • 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 fry pan 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.




Calories 437; Fat 22 g; Sat Fat 5 g; Carbs 11 g; Sugar 2 g; Fibre 8 g; Protein 45 g