Grilled Pork With Avocado, Black Bean & Lime Salade

• Grilled Pork
• 1 tbs red wine vinegar
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper or chilli powder
• 4 x 160g lean pork medallion steaks
• Salad:
• 1 avocado, chopped
• 400g can black beans* or red kidney beans, rinsed, drained
• 1 large tomato, seeds removed, chopped
• Large pinch cayenne or chili powder
• 1 lime, skin and white pith removed, flesh chopped
• 1/2 cup coriander leaves
• 1 tbs rice bran oil or sunflower oil
• 1 tbs red wine vinegar

1. Combine the vinegar, cumin and cayenne or chilli powder in a bowl. Season with sea salt and freshly ground black pepper, then add pork and toss to coat.
2. Heat a large, lightly oiled frypan over medium-high heat. Add the pork and cook for 3-4 minutes on each side for medium or until cooked to your liking. Remove pan from heat, then rest the pork, covered, for 5 minutes.
3. Meanwhile, gently toss all the salad ingredients in a large bowl. Serve the pork steaks topped with the bean salad.
4. Per serving: 434 Cal: fat 23.7g {saturated 5g}; protein 41g; carb 10.4g; fiber 6.5g; cholesterol 152mg; sodium 390mg.

red wine vinegar, ground cumin, cayenne pepper, lean pork, salad, avocado, black beans, tomato, cayenne, lime, coriander leaves, bran oil, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/grilled-pork-with-avocado-black-bean-lime-salade-50000306 (may not work)