Get the family around the table sharing this not too hot paprika-spiced pork, packed with fresh flavour.
- 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.
- 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.
- 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set