Give pork loin a dash of flair with a glaze of chipotle sauce and sweet honey for a melding of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy aioli slaw tossed around with charred corn and spring onion. This one’s an exciting ride from start to finish.
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
mild chipotle sauce
pork loin steaks
shredded cabbage mix
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
While the corn is charring, finely chop the cucumber. In a small bowl, combine the mild chipotle sauce, honey and water. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove the pan from the heat, then add the chipotle glaze and toss to coat. TIP: Pork can be served slightly blushing pink in the centre.
Add the shredded cabbage mix, cucumber and garlic aioli to the charred corn. Add a drizzle of olive oil and season with salt and pepper. Toss to combine.
Thinly slice the spring onion. Divide the chipotle and honey-glazed pork, fries and slaw between plates. Pour any excess glaze over the pork. Garnish with the spring onion.