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Pork with avocado, cherry tomato and pepita salsa

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 250g cherry tomatoes, halved
  • 1 firm ripe avocado, peeled, chopped
  • 4 spring onions (shallots), thinly sliced
  • 45g (1/4 cup) pepitas, lightly toasted
  • 1/4 cup chopped fresh coriander
  • 1 garlic clove, crushed
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 4 (about 125g each) pork loin steaks, excess fat trimmed
  • 2 teaspoons sweet paprika
  • 2 cups steamed basmati rice
  • Steamed greens, (such as broccolini and snow peas), to serve


  • 1
    Combine the tomato, avocado, spring onion, pepitas, coriander, garlic, lime juice and oil in a bowl. Season with pepper.
  • 2
    Preheat a barbecue grill or chargrill on medium-high. Spray with olive oil. Sprinkle both sides of pork with the paprika. Cook on grill for 2-3 minutes each side or until just cooked through. Transfer to a chopping board and cover with foil. Set aside for 3 minutes to rest.
  • 3
    Cut the pork into 1cm-thick slices. Divide the rice and pork among plates. Top with tomato mixture. Serve with greens.

Source: taste.com.au


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