Paprika Pork with Warm Confetti Salad
We’ve taken all the excitement of the New Year, the pop of champagne corks, the joy of the year’s first sunset, the colour of confetti fluttering through the air, and jam packed it into a warm confetti salad. After all, what better way to celebrate that with fresh corn, kidney beans, tomato and fresh green lime? Along with smoky infused pork, we think it’s a welcome to 2016 like no other. We hope you dig it too.
Ingredients
1
lime
2 clove
garlic
1 tsp
smoked paprika
700 g
pork loin steaks
2 cob
corn
1
brown onion
1 tin
red kidney beans
1
tomato
½ bunch
parsley
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, zest and juice the lime, and peel and crush the garlic. Shuck the corn and remove the kernels. Finely chop the brown onion and dice the tomato. Drain and rinse the red kidney beans. Pick the parsley leaves.
Combine the lime zest, lime juice, garlic, smoked paprika and a good grind of salt and pepper in a medium bowl. Add the pork loin steaks and rub the marinade into the flesh. Set aside at room temperature to marinate for at least 15 minutes.
Meanwhile, heat half of the olive oil in a large frying pan over a medium heat. Add the corn kernels and brown onion and season with salt and pepper. Cook, stirring, for 2 minutes or until just tender, then add the red kidney beans to the pan. Cook, tossing, for 1 minute or until warmed through (take care not to break up the beans). Add the tomato and toss to combine. Remove the pan from the heat and stir through the parsley. Season to taste with salt and pepper. Cover with foil to keep warm.
Remove the pork from the marinade and cook in a greased large frying pan over a medium-high heat 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 smokey pork. Enjoy!
