What is not to love about this dish?  Tender, Cajun spice rubbed pork fillets resting on a fresh, zesty salad of smokey grilled corn, protein packed black beans and sweet grape tomatoes.  It would have been pretty good if I had stopped there but I felt it just needed a little something more.  Not a sauce as such, nor a mash but a light and creamy blend of avocado, coriander and lime to really bind the dish together.  Have I ever mentioned just how much I love food?


The Cajun spice mix will be more than you need (awesome) so store the leftover in an airtight container for future use.


Prep time:  30  Minutes               Cooking time:  40  Minutes             $$  Medium Budget


Serves 4


2 tbs of olive oil

600gm of pork fillet

2 tsp of sea salt

2 tsp of garlic powder

1 tsp of onion powder

3 tsp of paprika

1 tsp of ground black pepper

1/2 – 1 tsp of cayenne pepper (depending on how much heat you like)

11/2 tsp of dried oregano

11/2 tsp of dried thyme

1/2 tsp of dried chilli flakes

Lime wedges to serve


For the Salad:


2 fresh corn cobs, skin and strings removed

400gm tin of black beans, drained and rinsed

1 punnet of assorted grape tomatoes, halved (I adore the merino brand from Coles)

1/2 red onion, finely sliced top to bottom

1 green chilli, sliced (seeds removed if you like less heat)

1 cup of coriander leaves

Sea salt and pepper

A drizzle of extra virgin olive oil

Juice of 1 lime


For the Avocado Cream:


2 small ripe avocados, skin and seed removed

3 sprigs of coriander, roots removed but stems and leaves intact

Juice of 1/2 a lime

1 tbs of sour cream

Sea salt and pepper


Preheat the oven to 180°


Heat a griddle pan or Barbecue grill and cook the corn on all sides until charred and tender.  Set aside to cool before running your knife down the side of the corn from top to bottom to remove the husks.  Try and cut nice and close to the cob so that the corn comes off in clumps rather than individual little pieces.  Place it in a large mixing bowl and add the black beans, tomatoes, onion, chilli and coriander leaves.  Toss gently to combine and set aside to dress just before serving.


Place the avocado, coriander, sour cream, lime juice and salt and pepper in a small food processor.  Process until the mixture is well combined and light and fluffy, using a spatula at various intervals to scrape down the sides.


Place all of the spices in a mortar and pestle and grind lightly until the salt flakes have become fine.  Place the pork fillets on a sheet of baking paper and rub a little oil over them.  Sprinkle the Cajun spice blend over them (about a tablespoon for each fillet) and rub the pork all over with your hands until there is no spice mix left on the paper.


Heat a large fry pan or Barbecue plate and add a little oil.  Fry the pork for 1-2 minutes on all sides until golden.  Either close the lid of the Barbecue and turn the heat down or place the fillets on a lined baking tray and bake in the oven for approximately 20-25 minutes or until cooked through.  Remove from the oven once cooked and allow to rest for 5-7 minutes.


Dress the salad with lime juice and extra virgin olive oil and season with salt and pepper.


To serve, divide the avocado mixture between four serving plates by placing a dollop right on the centre of the plate.  Use the back of a spoon to flatten the mixture out.  Divide the salad between the plates, making sure you get a nice glimpse of the avocado cream.  Slice the pork fillets on the diagonal and place on top of the salad.  Drizzle over any remaining pan juices and serve with a wedge of lime.