Chipotle-Glazed BBQ Pork & Corn Salsa
with Garlic Cauli-Broccoli Rice
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 dollop of creamy mayonnaise and 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
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
(May be present: Fish, Eggs, Soy, Milk, Sesame)
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 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 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 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
(cook in batches if your pan is getting crowded).
• 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 bowl with 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 bowls.
• Top with charred corn salsa and chipotle-glazed BBQ pork. Spoon over any
remaining sauce from the pan.
• Serve with the mayonnaise. Enjoy!
