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Mexican Pork Loin Fusion

We had some Tomatillos given by a friend to play with. These made a great Salsa ( Recipe here ) but not really a meal on their own. I found a Mexican recipe for Pork Loin with Charred Tomatillo Salsa and as we had a “Yellow Sticker” Pork Loin in the freezer which cost us the princely sum of £2 we thought we’d make a bit of a fusion dish.

Mexican flavours work really well with Rice Glass Noodles, it seems!

Roast Pork Loin


Pork Loin
Whole grain Mustard
Salt & Pepper


(1) If your Pork has not been frozen and you fancy crackling (Why wouldn’t you?!) Cross cut through the Pork rind.
(2) Rub with Oil, Whole Grain Mustard, Salt & Pepper.
(3) Roast at 160c for 45 minutes.
(4) Turn up to 180c for the remaining 10 minutes if you are aiming for crackling.
(6) Set aside to rest.
(7) When ready to serve slice.

Tomato, Shallot and Coriander hot Salsa


1 Tin of chopped Tomatoes
Tomato Puree
2 Shallots, finely chopped
2 Cloves of Garlic, minced
Chilli Flakes
Fresh Basil & Coriander leaves, finely chopped
Jerk Sauce
White Wine Vinegar
Sat & Pepper
Oil to fry


(1) Gently fry the Onions and then add the Garlic.
(2) Add the Tomato Puree and stir in.
(3) Add the Tinned Tomatoes and Chilli Flakes.
(4) Season with Salt, Pepper, Jerk Sauce and a dash of White Wine Vinegar.
(5) Simmer to reduce for 20 minutes.

Rice Noodles with Tomato, Shallot and Coriander Salsa.


Rice Noodles


(1) Boil a kettle of water.
(2) Add to a pan over a high heat and drop the Noddles in.
(3) Boil another kettle of water.
(3) Boil and then reduce the heat in the pan until the Noodles are translucence and soft.
(4) Remove from the heat and pour the fresh boiling water over in a sieve and allow to drain.
(5) Empty the pan and return the noodles.
(6) Stir in the hot Salsa.
(7) Serve on a bed under your sliced Pork Loin.

Build the plate with Noodles, Pork, Hot Tomato Salsa and cool Tomatillo Salsa and dress with a few chopped Coriander leaves and Cherry Tomatoes.

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