Mexican Pork Tenderloin & Coriander Rice
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Mexican Pork Tenderloin & Coriander Rice

Mexican Pork Tenderloin & Coriander Rice

with Charred Corn Cobs, Salad & Jalapeño-Sour Cream

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.

Allergens:
Soy
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 cob

corn

1 sachet

Tex-Mex spice blend

1 packet

Premium Pork Fillet

1 packet

mild chipotle sauce

(Contains Soy;)

1 packet

garlic paste

1 packet

basmati rice

½ head

baby cos lettuce

1

tomato

1 packet

pickled jalapeños

1 bag

coriander

½

lime

1 packet

Light Sour Cream

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

1.5 cup

water

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Nutritional Values

Energy (kJ)3709 kJ
Fat37.6 g
of which saturates19.7 g
Carbohydrate78.3 g
of which sugars12.4 g
Protein54.3 g
Sodium1281 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Medium Saucepan
Lid

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Top charred corn cobs with remaining butter. 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 jalapeño-sour cream and any remaining lime wedges. Enjoy!