Chipotle Pork
Prep Time
15 minutes
cooking time
40 minutes
cooking skill
Easy
serves
4 people
Ingredients
- 450g pork loin medallions or pork fillet
For the chipotle rub:
- 2 tablespoons crushed chipotle chilli flakes
- 2 tablespoons ground black pepper
- 2 tablespoons dried oregano
- 1 tablespoon ground coriander
- 1 dried bay leaf, crushed
- 1 teaspoon ground cumin
- Zest of 1 orange
For the sweet potatoes:
- 900g sweet potatoes, peeled and cut into wedges
- 1 tablespoon rapeseed oil or spray oil
For the Dip:
- 2 tablespoons fat free Greek yogurt
- 2 spring onions, finely chopped
For the Caramelised Pineapple:
- 1 x 350g tin of fresh pineapple rings in fruit juice, drained
- 1 teaspoon runny honey
To Garnish:
- Fresh rocket leaves
Method
For the Sweet Potatoes
Coat potatoes in the oil and roast in a preheated oven 200°C/180°C fan for 40 minutes.
For the Dip:
In a bowl mix the dip ingredients together and set aside.
For the Caramelised Pineapple:
Put the pineapple rings onto a hot griddle, drizzle over the honey and cook until soft and caramelised.
For the Pork:
Dust the pork with the chipotle rub and cook according to your preference or until any meat juices run clear. Rest.
To serve:
Slice the pork and serve with the wedges, pineapple rings, a green salad or seasonal vegetables and the dip.
Additional Information
Cooking time:
Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.
