Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spicy pork with chunky bean guacamole recipe

11 ratings

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
Healthy
Dairy-free

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1930kj
460kcal 23%
Fat
20g 29%
Saturates
5g 27%
Sugars
6g 7%
Salt
1.7g 29%

of the reference intake
Carbohydrate 37.9g Protein 34.9g Fibre 7.3g

Method

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.