McCain Food Service
Quick Mexican Pork Roast
Quick Mexican Pork Roast
-
20 minutes -
35 minutes -
Serves 4
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Loading...Ingredients
Product used:
- 800g pkt McCain Roast Potatoes Traditional
- 550g pork fillet
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1-1/2 tablespoons 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 tablespoon lime juice
- 2 corn cobs, cut into chunks
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 spray with oil. Sprinkle with half of spice mixture. Toss to coat. Place on hot tray. Roast for 15 minutes. |
| 3. | Meanwhile, place pork in same shallow dish. Add 2 teaspoons oil and remaining spice mixture. Season and turn to coat. Combine tomato, avocado, onion, coriander, chilli if using, lime juice and remaining oil in a large bowl. Season and gently toss to coat. |
| 4. | 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. |
| 5. | Serve sliced pork with potatoes, corn and salsa. |