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Spicy pork with chunky bean guacamole recipe
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11 ratings
Be inspired by Mexico with this easy weeknight dinner, ready in half an hour. Add kidney beans and juicy tomatoes to a fresh guacamole, top with tender spiced pork and finish with crispy pitta chips for a speedy, healthy meal. See method
Ingredients
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp mild chilli powder
- 2 tsp olive oil
- 500g pork fillet
- 1 large avocado, peeled and stoned
- ½ bunch spring onions, finely sliced
- 1 x 30g pack coriander, leaves chopped, reserving a few leaves to garnish
- 400g tin kidney beans, drained and rinsed
- 200g cherry tomatoes, quartered
- 1 lime, juiced
- 3 pitta breads
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1930kj
460kcal
23%
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Fat
20g
29%
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Saturates
5g
27%
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Sugars
6g
7%
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Salt
1.7g
29%
of the reference intake
Carbohydrate 37.9g
Protein 34.9g
Fibre 7.3g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Mix the spices with the oil, season, then rub all over the pork. Heat a large ovenproof frying pan to high and cook the pork, turning, for 5 mins. Transfer to the oven and cook for 15-20 mins until cooked through.
- Meanwhile, make the guacamole. Mash the avocado flesh with the spring onions, chopped coriander leaves, kidney beans, cherry tomatoes and lime juice. Season to taste.
- Split the pitta breads, cut into triangles and put on a baking sheet. Bake in the oven for the last 5 mins of the pork’s cooking time, until crisp. Remove both the pitta and the pork from the oven. Set the pork aside to rest for 5 mins before slicing evenly.
- Spoon the guacamole onto plates and top with the sliced pork and pitta chips. Garnish with the reserved coriander.
Tip: Sprinkle ½ tsp smoked paprika onto the pitta chips before baking for a spicy flavour boost.
See more Pork recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.