The tantalising tastes of Mexico await, Chef! A bed of crispy greens is topped with a lime juice-infused avo, tomato, onion & pickled jalapeño salsa, which is spooned over juicy pork slices spiced with Old Stone Mill Mexican Spice. Served with an ear of golden corn on the cob and dotted with fresh chives.
Avocado Salsa with Pork Fillet
Avocado Salsa with Pork Fillet
with jalapeños & corn on the cob
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Avocado
- Avocados
- Corn On The Cob
- Fresh Chives
- Green Leaves
- Lime Juice
- Old Stone Mill Mexican Spice
- Onion
- Pork Fillet
- Sliced Pickled Jalapeños
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, the Tomatoes, the jalapeños (the taste), and the lime juice (to taste), and add seasoning.
DINNER IS READY
Make a bed of green leaves, top with the salsa, and serve alongside the Pork slices and corn. Garnish with chives and enjoy, Chef!
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, the Tomatoes, the jalapeños (the taste), and the lime juice (to taste), and add seasoning.
DINNER IS READY
Make a bed of green leaves, top with the salsa, and serve alongside the Pork slices and corn. Garnish with chives and enjoy, Chef!
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, the Tomatoes, the jalapeños (the taste), and the lime juice (to taste), and add seasoning.
DINNER IS READY
Make a bed of green leaves, top with the salsa, and serve alongside the Pork slices and corn. Garnish with chives and enjoy, Chef!
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, the Tomatoes, the jalapeños (the taste), and the lime juice (to taste), and add seasoning.
DINNER IS READY
Make a bed of green leaves, top with the salsa, and serve alongside the Pork slices and corn. Garnish with chives and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Avocado Salsa with Pork Fillet?
The preparation time for Avocado Salsa with Pork Fillet with jalapeños & corn on the cob is between 20 and 35 minutes.
What is the total time required to make Avocado Salsa with Pork Fillet with jalapeños & corn on the cob?
The total time required to make Avocado Salsa with Pork Fillet with jalapeños & corn on the cob is between 35 and 50 minutes.
How many servings does Avocado Salsa with Pork Fillet provide?
4 servings
What are the main ingredients in Avocado Salsa with Pork Fillet?
Avocado, Avocados, Corn On The Cob, Fresh Chives, Green Leaves, Lime Juice, Old Stone Mill Mexican Spice, Onion, Pork Fillet, Sliced Pickled Jalapeños, Tomato, Tomatoes
What is the nutritional information of Avocado Salsa with Pork Fillet?
Calories: 494, Carbs: 36 grams, Fat: grams, Protein: 40.1 grams, Sugar: 11 grams, Salt: 285 grams
How do I prepare Avocado Salsa with Pork Fillet?
SALSA: Add the avocado to a bowl with the onion, the tomatoes, the jalapeños (the taste), and the lime juice (to taste), and add seasoning. DINNER IS READY: Make a bed of green leaves, top with the salsa, and serve alongside the pork slices and corn. Garnish with chives and enjoy, Chef! PORK: Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning. CORN: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 12-15 minutes (shifting halfway).
What should be prepared from my kitchen to make Avocado Salsa with Pork Fillet?
Avocado, Avocados, Corn On The Cob, Fresh Chives, Green Leaves, Lime Juice, Old Stone Mill Mexican Spice, Onion, Pork Fillet, Sliced Pickled Jalapeños, Tomato, Tomatoes
How many calories does Avocado Salsa with Pork Fillet have?
494 calories
How much fat content does Avocado Salsa with Pork Fillet have?
grams
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