Name: Pork with pineapple and cucumber salsa
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 pork fillets (500g); 2 tablespoon olive oil; 2 teaspoon smoked paprika; 225 gram canned pineapple pieces; 1 lebanese cucumber (130g); 1 fresh long red chilli; 1/4 cup coarsely chopped fresh mint; 1 tablespoon lime juice; 100 gram salad leaf mix

Ingredients

2 pork fillets (500g)

2 tablespoon olive oil

2 teaspoon smoked paprika

225 gram canned pineapple pieces

1 lebanese cucumber (130g)

1 fresh long red chilli

1/4 cup coarsely chopped fresh mint

1 tablespoon lime juice

100 gram salad leaf mix

Method

1.Heat large frying pan over medium heat. Combine pork, oil and paprika in large bowl; season. Cook pork, turning, about 10 minutes or until cooked as desired. Cover; stand 5 minutes.

2.Meanwhile, drain pineapple and chop finely. Finely chop cucumber and chilli. Finely shred mint. Combine pineapple, cucumber, chilli, mint and juice in small bowl; season to taste.

3.Thinly slice pork; serve with salsa and salad leaves.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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