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Pork with Black Beans & Zingy Orange Salsa

Name: Pork with Black Beans & Zingy Orange Salsa
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tsp rapeseed oil; 2 slices per person pork tenderloin, trimmed; 1/2 tsp salt, divided; 2 oranges, chopped into segments; 1 red onion; Handful chopped fresh coriander; 2 tbsp fresh lime juice; 2 minced seeded jalapeño pepper; 1 tsp minced garlic; 1 can tin of black beans - drained & washed; 120g brown rice; 1/4 tsp ground cumin; 1/4 tsp chili powder; 1/2 tsp black pepper

Try our Pork with Black Beans & Zingy Orange Salsa

Preparation Time	10mins
Cooking Time	15mins
Level	Easy
Serves	2
Bites	0.5

Ingredients

2 tsp rapeseed oil

2 slices per person pork tenderloin, trimmed

1/2 tsp salt, divided

2 oranges, chopped into segments

1 red onion

Handful chopped fresh coriander

2 tbsp fresh lime juice

2 minced seeded jalapeño pepper

1 tsp minced garlic

1 can tin of black beans - drained & washed

120g brown rice

1/4 tsp ground cumin

1/4 tsp chili powder

1/2 tsp black pepper

Method

Preheat oven to 450°

Heat oil in a large ovenproof skillet over medium-high heat.

Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Add pork to pan; cook both sides until lightly browned.

Transfer pan to oven. Bake at 450° for 17 minutes.

Let stand 5 minutes; cut into 1/2-inch-thick slices.

Combine remaining a twist of black pepper, orange segment pieces, jalapeños, lime juice, red onion and coriander.

Cook 120g of rice as per packet instructions. Once the rice has been drained, stir in the rinsed black beans, ground cumin and 1/4 teaspoon chili powder.

Add pork and salsa to plate with beans and rice.

Serve and enjoy!