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Smoky pork with corn

  • 0:45 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 orange, rind finely grated, juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 garlic clove, crushed
  • 1 teaspoon honey
  • 1 long fresh red chilli, deseeded, finely chopped
  • 4 (about 125g each) pork loin steaks
  • 2 large corncobs, husk and silk removed
  • 250g baby capsicums, halved, deseeded
  • 400g can black beans, rinsed, drained
  • 100g baby rocket leaves


  • 1
    Combine the orange rind and juice, vinegar, paprika, cumin, garlic, honey and chilli in a shallow glass or ceramic dish. Reserve 2 1⁄2 tbs of the marinade for the dressing. Add the pork to the marinade. Turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  • 2
    Preheat barbecue grill or chargrill on medium-high and spray the corn and capsicum lightly with oil. Cook the corn, turning occasionally, for 6-8 minutes, and the capsicum for 2-3 minutes each side, or until tender and lightly charred.
  • 3
    Meanwhile, drain pork from the marinade. Grill pork for 3 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 3 minutes to rest. Slice the pork.
  • 4
    Cut the corn from cobs. Place in a large bowl. Add the capsicum, black beans and rocket and toss to combine. Top salad with the pork. Drizzle with the reserved dressing.

Source: taste.com.au


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