Mexican-style pork with corn salsa Recipe

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  • Dairy-free
  • Healthy
  • Low-fat

serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:25

Prep:

00:10

Cooking:

00:15

Nutrition per portion

RDA
Calories 386 kCal 19%
Fat 11g 16%
  -  Saturates 2g 10%

For a quick, easy-to-make family meal try this Mexican-style pork recipe. Serve with a delicious corn salsa and warm tortillas.

Ingredients

  • 2 fresh, ready-to-cook sweetcorn cobs
  • 400g (14oz) pork fillet
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 large ripe tomatoes, quartered, deseeded and diced
  • 2 spring onions, trimmed and sliced
  • Finely grated zest and juice from half of 1 orange
  • Handful of coriander leaves
  • 4 or 8 flour tortillas, to serve

Method

  • Put the sweetcorn cobs in a bowl with 2 tablespoons water and microwave on High for 4 mins (or cook in boiling water for 6 mins and drain).

  • Meanwhile, cut the pork fillet at an angle into 12 even slices. Put the oil on to a large plate, mix in the paprika and add the pork slices and coat them in oil, then add the par-cooked sweetcorn and coat in the paprika-flavoured oil.

  • Heat a griddle and cook the sweetcorn cobs for a few minutes, to tinge them brown all over, turning them occasionally. Set aside while cooking the pork.

  • Put the pork slices on the griddle, in 2 batches, and cook for about 2 mins on each side.

  • Stand a sweetcorn cob on its end on a chopping board and run a sharp knife from top to bottom, going round the core to cut off the kernels. Throw away the core, and repeat with the other cob. Put the kernels in a bowl with the diced tomato, spring onion, orange zest and juice, to taste, along with coriander leaves. Put 3 slices of pork on each plate, and serve with the salsa and warm tortillas.

More Recipe Ideas

Top Tip

If you don’t want to griddle whole corn, use canned or frozen corn.