Pork tenderloin takes a trip to the tropics in this bright, zippy recipe! Caribbean-spiced pork tenderloin is served alongside a bed of golden rice, then topped with a mango, onion and pepper chutney. This winning combo is tangy, rich and savoury, all at once.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit(s)
Chicken Breasts
1 tbsp
Caribbean Spice Blend
(May contain Tree nuts, Sesame, Soy, Wheat, Peanuts, Mustard, Milk, Sulphites, Triticale)
¾ cup
Parboiled Rice
1 tbsp
Golden Turmeric Spice Blend
(May contain Sesame, Triticale, Milk, Peanuts, Sulphites, Mustard, Soy, Tree nuts, Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
1 unit(s)
Mango
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
1 tbsp
Red Wine Vinegar
(May contain Wheat, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Fish, Mustard)
7 g
Cilantro
56 g
Green Peas
0.13 tsp
Pepper*
4 tsp
Oil*
0.13 tsp
Salt*
1 tsp
Sugar*
2 tbsp
Butter*