Jamaican Pork
with Warm Confetti Salad
This zesty Jamaican inspired pork is so tasty you’ll be bolting back for seconds. Be sure to marinate the pork for at least 15 minutes to absorb all of that amazing flavour! With a resplendent rainbow salad of celebratory confetti, there’s no doubt that this lively dish is a real winner.
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Ingredients
½
lemon
1 clove
garlic
2 tsp
Cajun seasoning
(May be present: Gluten. )
2 steak
pork loin
1 cob
corn
½
red onion
1 tin
red kidney beans
1
roma tomato
½ bunch
parsley
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
To prepare the ingredients, zest and juice the lemon, and peel and crush the garlic. Shuck the corn and remove the kernels. Finely chop the red onion and dice the roma tomato. Drain and rinse the red kidney beans, and pick the parsley leaves.
Combine half of the lemon zest and half of the lemon juice in a medium bowl with the garlic, Cajun spice mix and a good grind of salt and pepper. Rub the marinade into the flesh of the pork loin steaks. Set aside at room temperature to marinate for at least 15 minutes.
Meanwhile, heat half of the olive oil in a medium frying pan over a medium heat. Add the corn kernels and red onion, and cook, stirring, for 2 minutes or until just tender. Add the red kidney beans to the pan and cook, stirring, for 1 minute or until warmed through (take care not to break up the beans). Add the roma tomato and remaining lemon zest and juice and toss to combine. Then, remove the contents from the pan and place them in a large bowl. Stir through the parsley and season to taste with salt and pepper. Cover loosely with foil to keep warm.
Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the pork and cook for about 2-3 minutes on each side, or until cooked through (pork can be served a little on the pink side).
Divide the confetti bean salad among plates and serve with the smoky Cajun pork. Enjoy!