I was a little worried with the use of cinnamon, nutmeg and allspice as these are ingredients I associate with baking but these combined with the garlic and the lime flavours made a rub that absolutley complimented pork.
The rice salad was light and not as stodgy as some made with a mayonnaise dressing - the fresh pineapple made it very refreshing to eat with the pork cutlets.
I will definitely be doing this marinade again and will try on chicken.
1 tablespoon olive oil
4 x 180 gram lean port cutlets, fat trimmed
2 cups cooked long-grain rice
1/2 small pineapple, cut into 1cm pieces
1/2 red onion, finely chopped
1 red capsicum, finely chopped
1/4 cup small fresh basil leaves
2 tablespoons lime juice
Serve pork with rice salad.