• 3 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp runny honey
• 1 clove of garlic crushed
• 1 tsp ground cumin
• 500 g pork tenderloin trimmed and sliced
• 1 C jasmine rice
• ½ Dole fresh pineapple cut into small chunks
• 1 × 400g can of black beans rinsed and drained
• ½ cucumber diced
• 1 red capsicum sliced
• 1 avocado diced
• 3 spring onions finely sliced

Coriander Lime Dressing

• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp runny honey
• ½ handful fresh coriander finely chopped

Step 1

In a shallow dish, combine soy sauce, olive oil, lime juice, honey, garlic, cumin and a good sprinkle of salt and pepper. Add the sliced pork and toss to coat.

Step 2

Marinate for at least 15 minutes, up to 1 hour if possible.

Step 3

Cook the rice according to package instructions. Once cooked, set aside.

Step 4

To make the dressing, in a small bowl, whisk together lime juice, olive oil, honey and coriander with a sprinkle of salt and pepper.

Step 5

Heat a large frying pan over medium-high heat. Add a drizzle of oil, then add the pork and sear for 3-4 minutes on each side or until cooked through and slightly caramelised. Set aside.

Step 6

Divide the rice among individual bowls. Arrange the pork, pineapple chunks, black beans, cucumber, red capsicum, and avocado over the rice.

Step 7

Drizzle each bowl with the coriander lime dressing and sprinkle with spring onion.