Chipotle-Glazed BBQ Pork
with Garlic Cauli-Broccoli Rice & Charred Corn Salsa
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Cauliflower Rice
1 tin
Sweetcorn
300 g
Pork Loin Steaks
1
Cucumber
1 packet
baby leaves
1 sachet
BBQ Seasoning
2
Garlic
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
Nutrition Values
Cooking Steps
• Finely chop garlic. • Roughly chop cucumber and baby leaves. • Drain sweetcorn (see ingredients). • In a medium bowl, combine BBQ 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 medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook cauliflower & broccoli rice until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring until fragrant, 1 minute. • Season 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. When oil is hot, 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.
• Add cucumber, baby leaves, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine. • Slice chipotle-glazed BBQ pork. • Divide garlic cauli-broccoli rice between bowls. • Top with charred corn salsa and chipotle-glazed BBQ pork. • Spoon over any remaining sauce from the pan to serve. Enjoy!
