Cut and rinse the pork and pat dry with kitchen towel.
In a small bowl, combine the chilli powder, cumin, paprika and pepper and rub over the pork.
In a non stick pan, heat the oil over a medium heat and cook the pork so it is sealed and coloured. Turn down the heat and continue to heat until the pork is no longer pink in the centre. Remove from the pan and keep warm.
In the same pan, add pineapple with 2 tbs juice from the tin and tomato salsa. Raise heat to medium-high and bring to a boil. Cook for 1 to 2 mins.
Add coriander and oregano and continue to cook for a further 1 to 2 mins.
Serve pork topped with sauce and a side of rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (579g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 712 (74%)|
|Amt Per Serving||% DV|
|Total Fat 79.1g||105 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 85mg||26 %|
|Sodium 839.5mg||29 %|
|Potassium 828.6mg||22 %|
|Total Carbohydrate 59.5g||17 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 51.8g|
|Protein 10.7g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 966
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