Ingredients
- For the salad
- 2tbsp chipotle sauce
- 2tbsp dark brown muscovado sugar
- 2tsp oil
- 400g pork tenderloin, trimmed
- 2 baby gem lettuces, sliced into quarters
- 200g cherry tomatoes, halved
- 400g can black beans or red kidney beans, drained and rinsed
- 1 small ripe avocado, peeled, destoned and sliced
- small bunch coriander, chopped
- For the dressing
- Juice 2 limes, plus extra wedges
- ½tsp Tabasco, depending on heat
- 2tbsp extra virgin olive oil
- 1tbsp runny honey
Instructions
- Heat the oven to 180C, 160C fan, gas 4. Combine the chipotle sauce, sugar and oil to make a dark paste then brush this all over the pork, place in a roasting tin and bake for 25 to 30 minutes.
- Divide the lettuce, tomatoes, beans and avocado between 2 plates. In a small bowl, mix all the dressing ingredients together and season.
- Once the pork is cooked, slice into 1cm rounds and stir the chipotle cooking juices into the dressing. Add the pork to the salads, scatter with coriander, drizzle with the dressing and serve with extra lime wedges.
