Zingy Paprika Pork
with Warm Confetti Salad
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.
Ingredients
½
lemon
1 clove
garlic
½ sachet
smoked paprika
5 steak
pork loin
1 cob
corn
½
red onion
1 tin
red kidney beans
1
roma tomato
1 bunch
parsley
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
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!
