Tex-Mex pork
This fragrant salad of Cajun-spiced pork and fresh vegetables makes a delightful low-carb lunch.
- 40 mins preparation (plus refrigeration)
- Serves 4
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Ingredients
- 500 g pork fillet
- 2 teaspoons extra virgin olive oil
- 2 teaspoons cajun seasoning mix
- ½ teaspoon mexican chilli powder
- 1 large avocado (320g), quartered, sliced
- 250 g heirloom cherry tomatoes, halved
- ½ small red onion (50g), sliced thinly
- 1 lebanese cucumber (130g), chopped finely
- ⅓ cup fresh coriander leaves
- 2 tablespoons extra virgin olive oil, extra
- 1 tablespoon lime juice
- 1 red oakleaf lettuce, leaves separated
Method
- 1Brush pork with oil; rub all over with combined seasoning mix and chilli powder. Cover; refrigerate for 3 hours.
- 2Cook pork on a heated oiled grill plate (or char-grill pan or barbecue) over medium-high heat for 4 minutes or until browned all over. Reduce heat; cook for a further 10 minutes or until cooked through. Remove from heat; stand, covered, for 5 minutes.
- 3Meanwhile, combine avocado, tomatoes, onion, cucumber and coriander in a medium bowl. Whisk extra oil and juice in a small jug; season. Pour dressing over avocado mixture; toss gently to coat.
- 4Thinly slice pork. Serve pork on lettuce with avocado mixture, drizzle with any pork resting juices. Season with pepper.