Pork steaks with bean salsa

Pork steaks with bean salsa


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Pork is the number-one dietary source of thiamin; it offers impressive amounts of other B vitamins as well. And pork is now far leaner than it used to be.

Janet Mitchell

Serves: 4 

  • 1 can (290g) three bean mix, drained and rinsed
  • 1/2 red onion, finely chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 tomato, diced
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoon apple juice
  • 2 tablespoons wine vinegar or lemon juice
  • 1 teaspoon brown sugar
  • Salt
  • Freshly ground pepper
  • 8 lean pork steaks (60g each)
  • 250g lettuce or baby spinach leaves, washed
  • 1 lemon, cut into 4 wedges

Preparation:1hour20min  ›  Cook:15min  ›  Ready in:1hour35min 

  1. Combine the beans, onion, cucumber, tomato, parsley, oil, apple juice, vinegar and brown sugar in a medium bowl. Season to taste with salt and pepper and chill for 1 hour in the refrigerator.
  2. Spray a large nonstick frying pan or barbecue plate with cooking spray. Heat over high heat, add the pork and cook for 2 to 3 minutes on each side until just done. Let stand for 3 minutes in a warm place.
  3. Arrange the lettuce leaves on individual plates. Serve with the pork steaks and the bean salsa alongside. Accompany with the lemon.

Did you know?

Fresh pork is a healthier choice by far than pork sausages, which may have up to 25g of fat (and sometimes more than 1000mg of sodium) per serving. This is true of frankfurters and salami, as well as fresh pork sausages.

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