Sticky Chipotle-Glazed Pork & Corn Salsa
with Garlic Cauli-Broccoli Rice- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Give pork loin a dash of flair with a glaze of chipotle sauce and tangy barbecue seasoning for a melding of robust flavours. Then, ramp up your dish with a wholesome serving of garlicky cauli-broccoli rice. This one’s an exciting ride from start to finish. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Cauli-Broccoli Rice
300 g
Pork Loin Steaks
1
Cucumber
1 packet
Baby Spinach Leaves
1 sachet
BBQ Seasoning
2
Garlic
1 packet
Mild Chipotle Sauce
(Contains: Fish, Eggs, Soy, Milk, Sesame, May contain traces of allergens; )
1 tin
Sweetcorn
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¼ tsp
salt
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• Roughly chop cucumber and baby spinach leaves.
• Drain sweetcorn.
• In a medium bowl, combine barbecue seasoning, a pinch of salt and a
drizzle of olive oil. Add pork loin steaks and turn to coat.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly
browned, 4-5 minutes. Transfer to a second medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook cauli-broccoli rice until softened, 2-4 minutes. Add the butter,
salt and garlic and cook, stirring until fragrant, 1 minute.
• Season to taste with salt and pepper, then transfer to a bowl and cover
to keep warm.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of
olive oil. Cook pork until cooked through, 3-4 minutes each side.
• SPICY! This is a mild sauce, but use less if you’re sensitive to heat. Remove pan from heat, then add mild chipotle sauce (see ingredients) and a
splash of water, turning pork to coat.
• Transfer pork and remaining sauce to a plate, cover and rest for 5 minutes.
• To the charred corn, add cucumber, baby spinach, a pinch of salt and a
drizzle of olive oil and white wine vinegar. Toss to combine.
• Slice pork.
• Divide garlic cauli-broccoli rice between plates.
• Top with sticky chipotle-glazed BBQ pork and corn salsa.
• Spoon over any remaining sauce from the pan to serve. Enjoy!
