Cuban mojo pork with avocado and corn slaw

Create a meal the whole family will love with these sensational spiced pork, avocado and corn wraps.

• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons lime juice
• 1/3 bunch coriander, leaves and stems chopped
• 1/4 cup mint leaves, chopped
• 2 tablespoons orange juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 400g Coles Australian Pork Sirloin Steak
• 1 large corn cob, husk and silks intact
• 200g pkt Coles Brand Australian Coleslaw
• 1 large avocado, stoned, peeled, coarsely chopped
• 4 Coles Brand White Soft Wraps

Energy 2327kJ	Fat saturated 7.00g
Fat Total 32.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 31.00g	Dietary Fibre 8.00g
Protein 32.00g	Cholesterol mg
Sodium 353.00mg

All nutrition values are per serve.

1. Step 1

   Reserve 1 tablespoon each of the oil and lime juice. Process the coriander, mint, orange juice, oregano, cumin and remaining oil and lime juice in a food processor until smooth. Season.

2. Step 2

   Place pork in a shallow dish. Drizzle with 1 tbs of coriander mixture. Toss to coat. Place in fridge for 5 mins to marinate.

3. Step 3

   Meanwhile, rinse the corn. Place on a microwave-safe plate and cook in microwave on high for 3 mins. Set aside until cool enough to handle. Remove the husk and silks. Use a sharp knife to cut down the side of the corn cob to remove the kernels. Place corn kernels, coleslaw and avocado in a large bowl. Drizzle with the reserved oil and lime juice. Season. Toss gently to combine.

4. Step 4

   Heat a large non-stick frying pan over medium heat. Cook pork for 3 mins each side for medium or until cooked to your liking. Set aside for 2 mins to rest. Thinly slice.

5. Step 5

   Heat a chargrill on high. Cook the wraps for 1-2 mins or until lightly charred. Place on serving plates. Top with slaw and pork. Drizzle with remaining coriander mixture.

Allow additional time for cooling. Serve with extra mint leaves and coriander leaves.