eCook Meal
Pork Fillet & Avocado Salsa
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
Preheat the oven to 200°C. 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, grill until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan over medium-high heat. Pat the Pork dry with paper towel and lightly coat with cooking spray and the Mexican spice, or add a drizzle of oil to the pan (optional). When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, Tomatoes, jalapeños (to 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
Preheat the oven to 200°C. 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, grill until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan over medium-high heat. Pat the Pork dry with paper towel and lightly coat with cooking spray and the Mexican spice, or add a drizzle of oil to the pan (optional). When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, Tomatoes, jalapeños (to 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
Preheat the oven to 200°C. 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, grill until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan over medium-high heat. Pat the Pork dry with paper towel and lightly coat with cooking spray and the Mexican spice, or add a drizzle of oil to the pan (optional). When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, Tomatoes, jalapeños (to 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
Preheat the oven to 200°C. 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, grill until crispy, 12-15 minutes (shifting halfway).
Pork
Place a pan over medium-high heat. Pat the Pork dry with paper towel and lightly coat with cooking spray and the Mexican spice, or add a drizzle of oil to the pan (optional). When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALSA
Add the Avocado to a bowl with the onion, Tomatoes, jalapeños (to 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R56.88
for 4 servings · R14.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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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
Not in the Woolies basket — source these elsewhere:
- Sliced Pickled Jalapeños
- Old Stone Mill Mexican Spice
- Avocados
- Tomatoes
- Lime Juice
- Corn On The Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Fillet & Avocado Salsa?
The preparation time for Pork Fillet & Avocado Salsa with jalapeños & corn on the cob is between 20 and 35 minutes.
What is the total time required to make Pork Fillet & Avocado Salsa with jalapeños & corn on the cob?
The total time required to make Pork Fillet & Avocado Salsa with jalapeños & corn on the cob is between 35 and 50 minutes.
How many servings does Pork Fillet & Avocado Salsa provide?
4 servings
What are the main ingredients in Pork Fillet & Avocado Salsa?
Avocado, Avocados, Corn On The Cob, Corn On The Cob/s, 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 Pork Fillet & Avocado Salsa?
Calories: 494, Carbs: 36 grams, Fat: grams, Protein: 40.4 grams, Sugar: 11 grams, Salt: 285 grams
How do I prepare Pork Fillet & Avocado Salsa?
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! SALSA: Add the avocado to a bowl with the onion, tomatoes, jalapeños (to taste), and the lime juice (to taste), and add seasoning. PORK: Place a pan over medium-high heat. Pat the pork dry with paper towel and lightly coat with cooking spray and the Mexican spice, or add a drizzle of oil to the pan (optional). When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning. CORN: Preheat the oven to 200°C. 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, grill until crispy, 12-15 minutes (shifting halfway).
What should be prepared from my kitchen to make Pork Fillet & Avocado Salsa?
Avocado, Avocados, Corn On The Cob, Corn On The Cob/s, Fresh Chives, Green Leaves, Lime Juice, Old Stone Mill Mexican Spice, Onion, Pork Fillet, Sliced Pickled Jalapeños, Tomato, Tomatoes
How many calories does Pork Fillet & Avocado Salsa have?
494 calories
How much fat content does Pork Fillet & Avocado Salsa have?
grams