Ingredients

• 1 orange, rind finely grated, juiced
• 1 tablespoon red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 garlic clove, crushed
• 1 teaspoon honey
• 1 long fresh red chilli, deseeded, finely chopped
• 4 (about 125g each) pork loin steaks
• 2 large corncobs, husk and silk removed
• 250g baby capsicums, halved, deseeded
• 400g can black beans, rinsed, drained
• 100g baby rocket leaves

Method

• Step 1 Combine the orange rind and juice, vinegar, paprika, cumin, garlic, honey and chilli in a shallow glass or ceramic dish. Reserve 2 1⁄2 tbs of the marinade for the dressing. Add the pork to the marinade. Turn to coat. Cover and place in the fridge for 30 minutes to marinate.
• Step 2 Preheat barbecue grill or chargrill on medium-high and spray the corn and capsicum lightly with oil. Cook the corn, turning occasionally, for 6-8 minutes, and the capsicum for 2-3 minutes each side, or until tender and lightly charred.
• Step 3 Meanwhile, drain pork from the marinade. Grill pork for 3 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 3 minutes to rest. Slice the pork.
• Step 4 Cut the corn from cobs. Place in a large bowl. Add the capsicum, black beans and rocket and toss to combine. Top salad with the pork. Drizzle with the reserved dressing.