Pork in Coffee-chipotle Marinade w/ Veg Rice

By Marion McGivern - October 2, 2019

Photograph courtesy of Lyons Coffee.

Ingredients

1 large pork fillet, about 550 g (1 lb 4 oz), cut in half
For the Marinade:
2 Lyons Coffee Bags No.3
1-2 tbs chipotle paste from jar
1 tbs red wine vinegar
2 tsp brown sugar
1 clove garlic, chopped finely
1 tbs vegetable oil
For the Rice:
1 tsp vegetable or light olive oil
½ chopped red onion
1 green or red pepper, diced
1 large tomato, diced
½ tsp dried oregano
Pinch of turmeric
250 g (9 oz) long grain rice
1 vegetable stock cube made up with 450 ml (16 fl oz) boiling water
2-3 tbs sweetcorn
Salt and freshly ground black pepper, to taste
Few sprigs of fresh, chopped parsley
To Serve: steamed green vegetables.

Whoops! We missed International Coffee Day!

Since we’re so obsessed with the delicious black beverage, though, we’re going to make today International Coffee Day too . . . we’re sure you’ll forgive us.

This amazing pork in coffee-chipotle marinade with vegetable rice should help persuade you!

Method

To make the marinade, pour 100 ml (3½ fl oz) boiling water into a measuring jug. Add the Lyons Coffee Bags, stir and squeeze them, then leave to brew for four minutes.
Place the pork fillet and the marinade ingredients into a large, sealable plastic bag, or a dish with a lid, and pour over the coffee (you can leave the Lyons Coffee Bags in for extra flavour). Seal the bag or dish and place in the fridge for at least four hours.
Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5.
Heat a large non-stick frying-pan with a drop of vegetable oil over medium-high heat.
Remove the pork from the bag or container (keep the marinade in the fridge for later) and place into the hot pan. Sear the meat, using tongs to turn until it’s brown all over. This will only take a minute or two.
Transfer the meat to a roasting tin and pour over a spoonful of the marinade, then cover with foil and roast for 25 minutes.
Whilst the meat is cooking, prepare the rice. In a large frying-pan or sauté pan with a lid, fry the onion in the oil for 3 to 4 minutes, then add the pepper, tomato, oregano and turmeric. Cook for another minute or two.
Add the rice and stir, then pour the hot stock and two spoonfuls of the marinade over the rice. Discard the rest of the marinade. Reduce the heat to minimum and place the lid on to the pan (or a double layer of foil) and cook for 20 minutes, stirring occasionally. Add the sweetcorn and season to taste then replace the lid. Turn off the heat and leave for 5 to 10 minutes to absorb the rest of the liquid.
Check whether the pork is cooked – if not, return to the oven for a further 5 minutes, then remove and leave to rest for 5 minutes, keeping it covered.
Transfer the rice to a large serving dish. Slice the pork and arrange over the rice then scatter with the parsley. Serve with steamed green vegetables.