
Balsamic Dressing
Gone are the days of boring salads! With so many varieties of fresh, vibrant leaves and…
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10mins
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15mins
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Easy
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2
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Bites
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0.5
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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
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!
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