• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook basmati rice in boiling water, uncovered, over a high heat until tender, 
12 minutes.
• Drain rice and return to the saucepan. Add chicken-style stock powder and 
half the butter and stir to combine. 
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 
Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a large 
bowl. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. 
When oil is hot, cook pork until cooked through, 3-4 minutes each side 
(cook in batches if your pan is getting crowded).
• Remove pan from heat, then add passata (see ingredients), a pinch of 
brown sugar, a splash of water and the remaining butter. Stir to combine, 
then toss pork to coat. 

• Meanwhile, roughly chop tomato. Thinly slice radish.
• In a medium bowl, combine tomato, radish, a pinch of salt and a drizzle of 
white wine vinegar and olive oil.

• Slice Tex-Mex pork loin steaks.
• Stir baby leaves through rice. Divide rice between bowls, then top with pork 
and any remaining sauce from the pan.
• Tear over coriander. Serve with radish salsa. Enjoy!