Mexican Pork Tenderloin & Coriander Rice
with Charred Corn Cobs, Salad & Jalapeno-Sour Cream
- Soy
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Tonight's international delight is on us, as we've whipped together a Mexican-flavoured pork tenderloin that you'll first sear in the pan and then finish in the oven slathered with mild chipotle sauce. Alongside it, plate up coriander rice, corn, salad and our essential jalapeno sour cream for some serious dipping.
Ingredients
1 cob
corn
1 packet
Premium Pork Fillet
1 packet
mild chipotle sauce
(Contains: Soy)
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
tomato
1 packet
pickled jalapeños
1 bag
coriander
½
lime
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
½ head
baby cos lettuce
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut corn cob in half. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine Tex-Mex spice blend and drizzle of olive oil. Add premium pork fillet, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. • Add pork to the hot pan. Sear until browned, 1 minute on all sides.
• 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 medium 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 jalapenos and coriander. Cut lime into wedges. • SPICY! The jalapenos are slightly spicy, use less if you're sensitive to heat. In a small bowl, combine light sour cream and chopped jalapenos. • In a medium bowl, combine cos, tomato, a generous squeeze of lime juice and a drizzle of olive oil. Season to taste.
• Top the remaining butter over charred corn cobs. Season with a pinch of pepper. • Stir coriander through rice, until combined. • Slice pork. Bring pork (plus any resting juices), coriander rice, charred corn cobs and salad to the table. • Serve with jalapeno-sour cream and any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Mexican spice mix and found the dish deliciously flavourful, though some felt it could use more seasoning.
- Ease of prep: Most found it easy to make, though a few mentioned it was a bit fiddly and messy.
- Suggestions: For more flavour, let the pork absorb the spices longer before cooking. Try roasting fresh corn instead of using tinned.
- Portions: Several reviewers noted this dish felt like a feast, with a good combination of components.
