How to Make Pork Tenderloin & Mexican Rice​

Image & Recipe Source: ALDI​

• 550g Ironbark Pork Tenderloin
• 350g mushrooms
• 3 capsicums
• 450g tomatoes
• 300g Imperial Grain Basmati Rice
• 1 tin New Season Red Kidney Beans
• 1 jar El Tora Salsa Dip (Medium)
• 1 tsp Stonemill Dried Basil
• 1 tsp Stonemill Cumin
• ½ tsp Stonemill Dried Chilli Flakes
• Salt and black pepper
• 200ml water

1. Preheat the oven to 200°C. Cook the rice as per instructions on the pack.
2. Meanwhile cover the pork in cumin and chilli flakes and cook the pork in a pan over a high heat for a few minutes to brown on all sides. Transfer the pork to an ovenproof dish, cover loosely with foil and cook in the oven for 30 minutes. In a large pan, pour the salsa dip and simmer until heated through.
3. Chop the capsicum into small pieces – discard any seeds or white pith. Wipe the mushrooms with a damp cloth and chop into the same size as the capsicum.
4. In a large frying pan or wok, sauté the capsicum and mushrooms in a little olive oil – for about 10 minutes.
5. Meanwhile, chop the tomatoes into pieces the same size as the capsicum and mushrooms.
6. Drain the red kidney beans. Add the drained red kidney beans and the chopped tomato to the capsicum mixture – add the basil, season with black pepper and stir well – cooking for 5-6 minutes until the beans and tomato pieces are hot.
7. In a large bowl, mix the vegetables with the cooked rice, then serve the pork carved on top. Pour as much of the salsa as you desire over the dish.