Mexican Pork Tenderloin & Coriander Rice

• 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.