• 150g Pork Tenderloin Pork Tenderloin, roasted
• 150g wild rice Wild Rice, cooked
• 80g sweetcorn Sweetcorn, canned
• 80g green beans Green Beans, boiled
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• chopped parsley

1. 1

   Prep everything first: wash and trim the sweetcorn and green beans, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the chopped parsley.

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