1

Combine allspice, half the chilli powder, thyme, 1 cup orange juice and cumin in a large ceramic dish. Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits.

2

Place potatoes in a large saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium and cook for 12 to 15 minutes or until tender. Drain. Toss with oil and vinegar. Season with salt and pepper. Allow to cool slightly.

3

Lightly spray a barbecue plate or char-grill with olive oil spray. Heat over medium-high heat. Remove pork from marinade. Pat with paper towel to remove excess marinade. Cook pork for 5 minutes each side or until cooked to your liking.

4

Meanwhile, combine sour cream and remaining chilli powder. Stir sour cream mixture, onion and coriander through potato mixture. Serve pork with potato salad and rocket leaves.