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Slimming World Friendly Spicy Pork with Mexican Rice Recipe

Slimming World Friendly Spicy Pork with Mexican Rice

Lean pork tenderloin is coated in smoky Mexican-style spices, browned for flavour and simmered in a tomato and pepper sauce. It is served with fluffy long-grain rice, peppers and optional sweetcorn and kidney beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Spicy Pork
  • 500 g Lean pork tenderloin or pork fillet, trimmed of visible fat and cut into bite-sized strips
  • 1 Medium onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 Red pepper, deseeded and sliced
  • 400 g can Chopped tomatoes
  • 200 ml Chicken stock
  • 2 teaspoons Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Mild chilli powder, or to taste
  • 1 teaspoon Dried oregano
  • To taste Salt and freshly ground black pepper
  • As needed Low-calorie cooking spray
Mexican Rice
  • 250 g Long-grain rice
  • 1 Small onion, finely chopped
  • 1 Red or green pepper, deseeded and diced
  • 1 Garlic clove, crushed
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked or sweet paprika
  • 1 tablespoon Tomato purée
  • 500 ml Chicken or vegetable stock
  • 100 g Sweetcorn, optional
  • 100 g Kidney beans, drained and rinsed, optional

Method
 

Step-by-Step
  1. Mix the pork strips with the smoked paprika, cumin, chilli powder, oregano, salt and black pepper until evenly coated.
  2. Spray a large non-stick frying pan or sauté pan with low-calorie cooking spray. Brown the seasoned pork over medium-high heat for 3–5 minutes, turning occasionally, then remove it from the pan and set it aside.
  3. Add the chopped onion, crushed garlic and sliced red pepper to the same pan. Cook for 5–7 minutes, stirring regularly, until the vegetables have softened.
  4. Stir in the chopped tomatoes and 200 ml chicken stock. Return the pork to the pan, bring the mixture to a simmer, cover loosely and cook for approximately 15–20 minutes, until the pork is cooked through and the sauce has thickened.
  5. While the pork cooks, spray a separate saucepan with low-calorie cooking spray. Add the rice onion, diced pepper and crushed garlic, then soften the vegetables gently.
  6. Add the rice cumin, paprika and tomato purée to the saucepan. Cook for 30 seconds, stirring so the spices coat the grains without catching on the base.
  7. Pour in the 500 ml chicken or vegetable stock and bring to the boil. Cover, reduce the heat and simmer for 15–18 minutes, until the stock has been absorbed and the rice is tender.
  8. Stir in the sweetcorn and kidney beans during the final few minutes if using. Remove the saucepan from the heat and leave the rice covered for 5 minutes before fluffing it gently with a fork.
  9. Taste the pork sauce and adjust the seasoning if needed. Divide the rice between four plates, spoon over the spicy pork and serve immediately.

Notes

Brown the pork briefly rather than cooking it completely at the start, as this adds flavour and helps prevent dryness. Rest the covered rice for 5 minutes before fluffing for looser grains. Refrigerate leftovers promptly and reheat until piping hot. Check current Slimming World guidance for branded ingredients.