TEX-MEX PORK

SERVES 4 PREP 20 MINS + CHILLING COOK 15 MINS PER SERVE 1360kj COST $$$

500g pork fillet 2 tsp olive oil 2 tsp Cajun seasoning mix ½ tsp Mexican chilli powder 1 small avocado, quartered, sliced 250g heirloom cherry tomatoes, halved 2 eschalots, sliced thinly 1 Lebanese cucumber, chopped finely ⅓ cup coriander leaves 2 tbsp extra-virgin olive oil 1 tbsp lime juice 1 red oakleaf lettuce, leaves separated

1 Brush pork with olive oil and rub all over with combined seasoning mix and chilli powder. Cover and chill 3 hours. 2 Cook pork on a heated oiled grill plate (or barbecue) over medium heat 4 minutes until browned all over. Reduce heat and cook a further 10 minutes until cooked. Remove and rest, covered, 5 minutes. 3 Meanwhile, in a medium bowl, combine avocado, tomato, eschalot, cucumber and coriander. Whisk oil and juice in a jug and season. Pour dressing over avocado mixture and toss gently to coat. 4 Thinly slice pork and serve on lettuce with avocado mixture. Drizzle any meat resting juices over. Season with pepper.