Mexican Pork Tenderloin Feast
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Mexican Pork Tenderloin Feast

Mexican Pork Tenderloin Feast

with Coriander Rice, Charred Corn Cobs & 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 jalapeño sour cream for some serious dipping.


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

Preparation Time35 minutes
Cooking Time


Serving amount

1 cob


1 sachet

Tex-Mex spice blend

1 packet

Premium Pork Fillet

1 packet

mild chipotle sauce

(Contains Soy;)

1 packet

garlic paste

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

½ head

baby cos lettuce



1 packet

pickled jalapeños

1 bag




1 packet

Light Sour Cream

(Contains Milk;)

Not included in your delivery

olive oil

40 g


1.25 cup



Nutritional Values

Energy (kJ)4066 kJ
Fat39.7 g
of which saturates20.4 g
Carbohydrate91.1 g
of which sugars18.3 g
Protein58.3 g
Sodium1301 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Tray
Baking Paper
Medium Saucepan



• 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 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 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 12 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.


• 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!