Chipotle Pork Tenderloin & Corn Cob Feast

• Transfer seared pork to a lined oven tray.
• Roast for 15-16 minutes for medium, or until 
cooked to your liking.
• SPICY! The sauce is slightly spicy, use less if you’re 
sensitive to heat! Remove from oven, evenly top pork 
with mild chipotle sauce, cover with foil and rest for 
10 minutes.

TIP: Pork can be served slightly blushing pink in the 
centre. 

• Meanwhile, place corn on a second lined oven tray.
• Drizzle with olive oil and season with salt and 
pepper. Toss to coat.
• Roast until tender and slightly charred, 
20-25 minutes. 

• Meanwhile, in a large saucepan, heat half the butter
with a dash of olive oil over medium-high heat.
• Cook garlic paste until fragrant, 1-2 minutes. Add 
basmati rice, the water and a generous pinch of 
salt. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so 
don’t peek! 

• Meanwhile, roughly chop baby cos lettuce 
(see ingredients), tomato, pickled jalapeños
(if using) and coriander.
• Cut lime into wedges.
• In a small bowl, combine light sour cream and 
chopped jalapeños.
• In a medium bowl, combine baby cos lettuce, 
tomato, a generous squeeze of lime juice and a 
drizzle of olive oil. Season to taste.