Paprika Pork with Warm Confetti Salad

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).