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Texan pork

with spiced rice and jalapeno yoghurt

Ready in around 25 mins

RECIPE FACT:
Jalapeño were the first peppers that travelled into space on a NASA shuttle.
Nutritional Info:
  • Energy: 2,218kJ (530kcal)
  • Protein: 46g
  • Carbohydate: 62g
  • Sugars: 8g
  • Fat, total:10g
  • Saturated:4g
  • Sodium:527mg
  • Contains:Milk, Soy, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE SPICED RICE:

    Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn and black beans, mixed rice and Texan seasoning. Cook for 2-3 mins, season with salt and pepper, add the baby spinach and cook for a further 1-2 mins, mixing to combine. Set aside and cover to keep warm.

  • 2. TO COOK THE PORK:

    Cut the roasted capsicum into 1 cm strips. Remove the pork medallions from their packaging and pat dry with a paper towel. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the pork medallions, season with salt and pepper and cook for 1-2 mins on each side. Add the capsicum and the Texan tomato sauce and cook for a further 1-2 mins to warm up. Rest for 1-2 mins.

  • TO SERVE:

    Divide the spiced rice between plates. Top with Texan pork in tomato sauce and a dollop of jalapeno yoghurt.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 pot of corn and black beans
  • 1 pot of roasted capsicum
  • 1 pot of jalapeno yoghurt
  • 1 pack of pork medallions
  • 1 pack of mixed rice
  • 1 sachet of texan seasoning
  • 1 pot of texan tomato sauce

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