Turn up the beats and get the flavours of a Jamaican cook up in no time with this super fun dish. Featuring lean pork loin and a rub made with love, and Caribian herbs and spices. Served with a most colourful, mouth watering salad. A must for BBQ lovers. Easy now!
30 minutes. Dairy Free. Sugar Free.
400g pork loin
2 corn cobs
1 tin (550g) black beans
1 spring onion
1 clove of garlic
4 sprigs coriander
1.5 tablespoons Herbies jerk rub
Preheat BBQ or oven, fill kettle & rub pork
Preheat BBQ to a medium-high heat. If using an oven, set to 200ºC on fan bake. Fill and boil your kettle. In a bowl combine pork, the rub mix and a drizzle of olive oil. Set to one side.
When hot (not smoking hot) sear pork on each side for 3 minutes. Turn BBQ off and cover. Leave to cook in the residual heat for 10 minutes for the 2 & 4 serve pieces and 12 – 15 minutes for the 3 serve. If you do not have a BBQ, use a griddle or fry pan and then place in the oven for the same time. The pork will smoke when cooking so open windows! Cover with foil and allow to rest for 5 minutes.
While the pork is cooking, cook corn in a saucepan of boiling salted water until tender (6-7 minutes), drain, then when cool enough to handle, cut kernels from cobs and place in a large bowl. Drain and rinse beans and combine in a bowl with roughly chopped avocado, coriander and finely sliced spring onion. In a bowl, whisk juice of the lime, 2 tablespoons of olive oil, crushed garlic, salt and pepper.
Slice the pork into 1cm pieces. Dress salad just before serving and toss to combine. Place pork on top and serve.
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