Ingredients
- 4 pork medallions, trimmed of fat
- 3 teaspoons rapeseed oil
- 2 teaspoons prepared chipotle paste
- 1 medium onion, peeled and finely chopped
- 1/2 teaspoon ground cumin
- 2x 250 g pouches wholegrain rice
- 1x 400 g can black beans, drained
- 1x 200 g can sweetcorn in water, drained
- 50 g baby spinach leaves
- Juice of ½ lime
- freshly chopped coriander
- 40 g half fat grated cheese
For the tomato salsa:
- 4-6 medium tomatoes, finely chopped
- 1/2 red onion, peeled and finely chopped
- Juice of ½ lime
- Small handful freshly chopped coriander
Method
- Put the pork medallions onto a clean chopping board, mix the chipotle paste with 1 teaspoon oil and coat the pork with the paste on both sides. Cover and set aside.
- To prepare the salsa; in a medium bowl, mix all the ingredients together, season, cover and set aside at room temperature.
- Heat the remaining oil in a large non-stick pan and cook the onion until soft. Add the cumin and rice. Cook for 3-4 minutes, stirring occasionally.
- Add the beans and sweetcorn to the pan. Season and cook for 1-2 minutes. Remove the pan from the heat and add the spinach leaves, lime juice and coriander. Cover and set aside.
- Heat a griddle or plain non-stick pan until hot. Cook the pork for 10 minutes, turning once, or until the juices run clear.
- Arrange the rice onto warm plates. Slice the medallions, arrange on top of each plate, sprinkle over the cheese and serve with the salsa.
Nutrition
Serving: 517gCalories: 467kcalCarbohydrates: 60.5gProtein: 30.4gFat: 9.3gSaturated Fat: 2.2gSalt: 0.39gFibre: 9.9gSugars: 11.5gVitamin B12: 0.4µg
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