TEX MEX PORK FILLET SALAD

WITH WHOLE-WHEAT COUSCOUS

This is a healthy and tasty Tex Mex Pork recipe. The pork fillet is grilled to perfection and is served with fresh avocado, tomato and lime. It’s the perfect midweek dinner for summer.  The only reason why it takes a bit longer than the average midweek dinner recipes, is because the fillet needs to marinade for 30 minutes.  

HANDS-ON TIME

10 MINUTES

TOTAL TIME

45 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

500 gpork fillet
2 tspolive oil
2 tspCajun seasoning mix
1/2 tspMexican chilli powder
1 small avocado, quartered, sliced
250 gcherry tomatoes, halved
2 shallots, thinly sliced
1 Lebanese cucumber, finely chopped
1/3 cupcoriander leaves
2 tbspextra virgin olive oil
1 tbsplime juice
1 red oakleaf lettuce
200g wholesheat couscous
chicken stock
400ml boiling water

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Brush pork with oil and rub all over with combined seasoning mix and chilli powder. Cover and chill for at leatst 30 minutes.  

Cook pork on a heated oiled grill plate or barbecue over medium heat for 4 minutes until browned all over. Reduce heat and cook for a further 10 minutes until cooked. Remove and rest, covered, for 5 minutes.

Meanwhile, bring the water to a boil, dissolve the chicken stock and stir in the couscous.  Bring the water back to a boil, cover and remove from the heat.  Let it stand covered for 10 minutes.  Fluff with a fork.  

In a medium bowl, combine avocado, tomato, shallot, cucumber and coriander. Whisk oil and juice in a jug and season.  Pour dressing over avocado mixture and toss gently.

Thinly slice pork and serve on lettuce with avocado mixture. Drizzle any meat resting juices over. Season to taste.

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