This warm pork and salad combo is sure to have tummies rumbling. This dish is an explosion of confetti-like colour and flavour we’re sure you’ll find dinner table-worthy. Buen provecho!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Preheat the oven to 450°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Bake the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Drain and rinse the beans. Cut the tomato into 1/2-inch cubes. Mince or grate the garlic. Zest, then juice the lime. Finely chop the cilantro.
Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion. Cook until the onion softens, 3-4 min. Add the corn, beans, tomatoes, 1 tbsp spice blend (double for 4 people) and as much cayenne as you like. Cook, stirring occasionally, until warmed through, 2-3 min. Transfer to a large bowl and cover to keep warm.
Cook the pork chops: Season the pork with the garlic, remaining spice blend, salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until golden-brown and cooked to desired doneness, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)
Assemble confetti salad: Meanwhile, add the lime zest, 1 tbsp lime juice and a drizzle of oil into the veggies. Taste and add more lime juice, 1 tsp at a time, if you want it more tangy. Season with salt and pepper.
Finish and serve: Divide the pork and confetti salad between plates. Sprinkle with cilantro and enjoy!