Spiced pork cutlets with corn & avocado salsa
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How to make Spiced pork cutlets with corn & avocado salsa
Yield = 6Prep 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.
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