Caribbean Honey Pork Loin & Cauli-Broccoli Rice
with Veggies & Mayonnaise
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Enjoy a flavour-packed, guilt-free and nutritious meal with our cauliflower and broccoli rice! With colourful veggies stirred in and topped with our classic Caribbean-spiced pork loin, we know you'll be glad you took the plunge and gave this low carb delight a go.
Ingredients
1 packet
Broccoli & Cauliflower Rice Mix
1 tin
Sweetcorn
300 g
Pork Loin Steaks
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Baby Leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition
Utensils
Cooking Steps
• Thinly slice carrot into rounds. Finely chop garlic. Thinly slice fresh chilli
(if using). Slice lemon into wedges. Drain sweetcorn (see ingredients).
• Slice pork loin steaks into 1cm strips.
• In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add pork and turn to coat.
• Heat a large frying pan over high heat. Cook sweetcorn and carrot until lightly browned, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes.
• Remove from heat, then return all pork strips to pan. Add the honey and turn pork to coat. Transfer to a plate, cover to keep warm and set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Wipe out the frying pan, then return to high heat. Cook the butter and cauli-broccoli rice, stirring, until softened, 2-4 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return the carrot and corn to the pan, along with baby leaves and chicken-style stock powder and stir to combine. Season to taste.
• Divide cauli-broccoli rice between plates. Top with Caribbean honey pork.
• Garnish with chilli and squeeze over lemon juice.
• Serve with a dollop of mayonnaise. Enjoy!
