Spicy pork with chunky bean guacamole recipe
Be inspired by Mexico with this easy weeknight dinner, ready in half an hour. Add kidney beans and juicy tomatoes to a fresh guacamole, top with tender spiced pork and finish with crispy pitta chips for a speedy, healthy meal.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 460 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp mild chilli powder
- 2 tsp olive oil
- 500g pork fillet
- 1 large avocado, peeled and stoned
- ½ bunch spring onions, finely sliced
- 1 x 30g pack coriander, leaves chopped, reserving a few leaves to garnish
- 400g tin kidney beans, drained and rinsed
- 200g cherry tomatoes, quartered
- 1 lime, juiced
- 3 pitta breads
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Shop ingredientsEach serving contains
- Energy
- 1930kJ 460.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 37.9gProtein 34.9gFibre 7.3g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Mix the spices with the oil, season, then rub all over the pork. Heat a large ovenproof frying pan to high and cook the pork, turning, for 5 mins. Transfer to the oven and cook for 15-20 mins until cooked through.
- Meanwhile, make the guacamole. Mash the avocado flesh with the spring onions, chopped coriander leaves, kidney beans, cherry tomatoes and lime juice. Season to taste.
- Split the pitta breads, cut into triangles and put on a baking sheet. Bake in the oven for the last 5 mins of the pork’s cooking time, until crisp. Remove both the pitta and the pork from the oven. Set the pork aside to rest for 5 mins before slicing evenly.
- Spoon the guacamole onto plates and top with the sliced pork and pitta chips. Garnish with the reserved coriander.
- Tip: Sprinkle ½ tsp smoked paprika onto the pitta chips before baking for a spicy flavour boost.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
