Island Pork with Rice

Pork Tenderloin, 100 grams
Chilli Powder, 0.25 tsp
Ground Cumin, 0.25 tsp)
Paprika, 0.25 tbsp
Black Pepper, 0.25 tsp
Tomato Salsa, 2 tbsp
Pineapple Slice , 3 Slices
Coriander leaf, 1 tbsp
Oregano, 0.25 tsp
Olive Oil, 1 tsp
Peas, 75 grams
Brown Rice, 75 grams

Rince the pork and pat it dry. In a small bowl, combine the chilli powder, cumin, paprika and black pepper and rub all over the pork. In a non-stick pan, heat the oil over a medium heat and cook the pork so it's sealed and coloured. Turn down the heat and continue to cook 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 tablespoons of juice from the tin and tomato salsa. Raise the heat to med/high and bring to the boil. Cook for one/two minutes, add coriander and oregano and continue to cook for one to two more minutes or until sauce is slightly thickened. Serve pork topped with sauce. Serve with rice and peas.

Serving Size: Serves 1