- Pork sirloin
- 1 feta tub
- 1 taco seasoning sachet
- 6 small flour tortillas
- 1 corn cob
- 1 tomato
- 1 zucchini
- 1 orange
- 1 long red chilli
- 1 brown onion
- 1 garlic clove
- 1 coriander bunch
1. Prepare the ingredients
Preheat the oven to 200C fan forced. Wash the vegetables. Finely dice half the onion, cut the remaining onion into quarters. Halve the tomato. Cut the zucchini lengthwise into 1cm thick slices. Grate or finely chop the garlic. Juice the orange. Remove the husk from the corn, if attached. Finely chop the coriander. Cut the pork into 1cm slices.
2. Marinate the pork
In a bowl, combine the orange juice, garlic, diced onion and most of the taco seasoning. Add the pork and mix well. Place the pork slices close together on a lined baking tray. Pour the marinade over the top.
3. Cook the pork
Roast the pork in the preheated oven for 20 minutes or until the pork is lightly charred on the outside and cooked through. Rest for 5 minutes then further slice thinly.
4. Cook the corn and zucchini
Meanwhile, heat a char grill pan, barbecue or frying pan over very high heat. Lightly oil the corn and zucchini slices then add them to the hot pan. Cook the zucchini for 3 minutes, so that it is lightly charred but still firm. Cook the corn for 10 minutes, rotating often, or until the kernels are charred and cooked through.
5. Make the salad
Cut the zucchini into a small dice. Remove the kernels from the corn. Combine the zucchini and corn with the remaining taco seasoning and some of the coriander. Crumble the feta over the top.
6. Make the tomato and chilli salsa
Lightly oil the tomato, onion quarters and chilli and place onto the char grill pan. Cook for 5 minutes or until tender. Blend or process until smooth. Season to taste.
If you don’t have a blender, chop all the ingredients together until you get a smooth consistency.
7. Heat the tortillas
Heat and soften the tortillas directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low oven.
8. To serve
Place the sliced pork in a bowl. Serve with the tortillas, charred corn and zucchini salad, tomato salsa and remaining coriander.