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How to make Spiced pork cutlets with corn & avocado salsa

Yield = 6
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 60ml (1/4 cup) olive oil
  • 2 tablespoons white wine
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 6 pork cutlets
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve

Corn & avocado salsa

  • 2 corncobs, husks and silk removed
  • 2 small avocados, coarsely chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh lime juice

Method

  • Step 1 Combine the oil, wine, sugar, oregano, paprika and cumin in a glass or ceramic dish. Add the pork and turn to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
  • Step 2 To make the corn & avocado salsa, preheat a barbecue grill or chargrill on medium-high. Cook the corn, turning, for 10 minutes or until golden. Set aside for 5 minutes to cool slightly. Cut the corn kernels from the cob. Transfer to a bowl. Add the avocado, onion and lime juice and stir to combine.
  • Step 3 Season the pork with salt and pepper. Cook on the barbecue for 4 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Top the pork with coriander and serve with the salsa and lime wedges.