McCain Food Service
Quick Mexican pork roast
Quick Mexican pork roast
-
35 minutes -
20 minutes -
Serves 4
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Loading...Ingredients
Product used:
800g pkt McCain Roast Potatoes Traditional
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground paprika
- 550g pork fillet.
- 2-1/2 Tbs. olive oil
- 4 Roma tomatoes, finely chopped
- 1 avocado, finely chopped
- 1/2 red onion, finely chopped
- ½ cup coarsely chopped coriander
- 1 green chilli, deseeded, finely chopped (optional)
- 1 Tbs. lime juice plus wedges to garnish
- 1 packet McCain Super Juicy Corn Cobbettes, defrosted
Method
| 1. | Preheat oven to 220C or 200C fan-force. Place a large baking tray in oven. |
| 2. | Combine spices in a small bowl. Place potatoes in a shallow dish. Lightly drizzle with 1 Tbs. oil, sprinkle with half of spice mixture, and toss to coat. Gently scoop seasoned potatoes onto hot tray. Roast for 15 minutes. |
| 3. | Meanwhile, place pork in same dish used to season potatoes. Add ½ Tbs. oil and remaining spice mixture. Season and turn to coat. |
| 4. | Prepare salsa: combine tomato, avocado, onion, coriander, chilli if using, lime juice and 1 Tbs. oil in a large bowl. Season and gently toss to coat. |
| 5. | Heat a medium frying pan on medium-high heat. Cook pork for 2 minutes or until browned all over. Transfer to baking tray and place with corn alongside potatoes. Roast for 15 minutes. Transfer pork to a plate and loosely cover with foil. Stand for 5 minutes to rest. Roast potatoes for another 5 minutes or until crunchy. |
| 6. | Serve sliced pork with potatoes, corn and salsa. Garnish with lime wedges. |