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 (opens in new tab) at just 421 calories per serving.
- 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
- 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.
You might also like...
How to cook pork chops (opens in new tab)
How to cook corn on the cob (opens in new tab)
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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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