• 150g Pork Tenderloin Pork Tenderloin, roasted
• 120g brown rice Brown Rice, boiled
• 80g carrots Carrots, raw
• 80g sweetcorn Sweetcorn, canned
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 10g spring onions Spring Onions

1. 1

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

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, 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

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

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

6. 6

   Build the plate: brown rice first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the spring onions.

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