Chipotle Pork Tenderloin Feast

• Transfer seared pork to a lined oven tray.
• Roast for 12-14 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 mediumhigh 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 large bowl, combine baby cos lettuce, 
tomato, a generous squeeze of lime juice and a 
drizzle of olive oil. Season to taste.