HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZingy Paprika Pork
Zingy Paprika Pork

Zingy Paprika Pork

with Warm Confetti Salad

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This zesty Spanish 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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Preparation Time30 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people



1 clove


½ sachet

smoked paprika

5 steak

pork loin

1 cob



red onion

1 tin

red kidney beans


roma tomato

1 bunch


Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1380 kJ
Fat10.4 g
of which saturates1.9 g
Carbohydrate9.1 g
of which sugars2.3 g
Dietary Fibre0 g
Protein46.8 g
Cholesterol0 mg
Sodium186 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Aluminum Foil
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, zest and juice the lemon, and peel and crush the garlic. Shuck the corn and remove the corn kernels. Finely slice the red onion, dice the roma tomato, drain and rinse the red kidney beans, and pick the parsley leaves.


Combine the lemon zest, lemon 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 red 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 roma 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 large greased frying pan over a medium-high heat for about 2-3 minutes on each side, or until cooked through.


To serve, divide the confetti bean salad among plates and serve with the zingy pork. Enjoy!