Quick Mexican pork roast

Quick Mexican pork roast

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This speedy Mexican pork roast with corn and crunchy potatoes is perfect for weeknight dinners.

The ingredient of Quick Mexican pork roast

  1. 1 teaspoon ground cumin
  2. 1 teaspoon ground coriander
  3. 1 teaspoon ground paprika
  4. 800g pkt McCain Roast Potatoes Traditional
  5. 2 corn cobs, halved
  6. 550g pork fillet
  7. 1 1/2 tablespoons olive oil
  8. 4 Roma tomato, finely chopped
  9. 1 avocado, finely chopped
  10. 1/2 red onion, finely chopped
  11. 1/2 cup coarsely chopped coriander
  12. 1 green chilli, deseeded, finely chopped (optional)
  13. 1 tablespoon lime juice

The instruction how to make Quick Mexican pork roast

  1. Preheat oven to 220C or 200C fan-forced. 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 with corn. 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 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.

Nutritions of Quick Mexican pork roast

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