Mexican-style pork with corn salsa recipe

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  • Dairy-free
  • Healthy
  • Low-fat
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 10 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 421 kCal 21%
Fat 17.4g 25%
  -  Saturates 4.1g 21%
Carbohydrates 34.4g 21%
  -  of which Sugars 7g 8%
Protein 29.7g 59%
Salt 0.2g 3%
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  • This super speedy Mexican-style pork with corn salsa takes just 10 minutes to prepare and 15 minutes to cook.

    Tender pork infused with smoked paprika served with a side of freshly made corn salsa. The salsa is made using diced tomatoes, spring onion, orange zest and juice. Serve with a handful of coriander leaves and flour tortilla. This is one of our best low calorie meals at just 421 calories per serving.

    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.

    Top tips for making Mexican-style pork with corn salsa

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

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