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. |
Quick Mexican pork roast
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
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. |