eCook Meal
Avocado Salsa with Pork Fillet
with jalapeños & corn on the cob
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.
Serving guide
Choose your portion size.
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 On The Cob - 3
Old Stone Mill Mexican Spice - 1
Pork Fillet - 450g
Avocados - 2
Onion - 1
Tomatoes - 2
Sliced Pickled Jalapeños - 15g
Lime Juice - 45ml
Green Leaves - 120g
Fresh Chives - 8g
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 On The Cob - 4
Old Stone Mill Mexican Spice - 1
Pork Fillet - 600g
Avocados - 2
Onion - 1
Tomatoes - 2
Sliced Pickled Jalapeños - 20g
Lime Juice - 60ml
Green Leaves - 160g
Fresh Chives - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R100.86
for 4 servings · R25.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
-
Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Sliced Pickled Jalapeños needs 20 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 5% of packR3.00
Not in the Woolies basket — source these elsewhere:
- Old Stone Mill Mexican Spice
- Lime Juice
- Corn On The Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Corn On The Cob, Fresh Chives, Green Leaves, Lime Juice, Old Stone Mill Mexican Spice, Onion, Pickled Jalapeño, Pork Fillet, Tomato
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?
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). 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. 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.
What should be prepared from my kitchen to make Avocado Salsa with Pork Fillet?
Avocado, Corn On The Cob, Fresh Chives, Green Leaves, Lime Juice, Old Stone Mill Mexican Spice, Onion, Pickled Jalapeño, Pork Fillet, Tomato
How many calories does Avocado Salsa with Pork Fillet have?
494 calories
How much fat content does Avocado Salsa with Pork Fillet have?
grams