Piri-piri pork with roasted pepper rice

Prep 20 minutes + marinating and resting Cook 1 hour 10 minutes

SERVES 4

• 3 red chillies, deseeded and chopped

• 3 garlic cloves, finely sliced

• 1 tsp dried oregano

• 1 tsp dried tarragon

• 2 tsp smoked sweet paprika

• 2 tbsp chopped fresh flat-leaf parsley

• Juice of 2 lemons

• 1 tsp salt

• 500 g pork fillet, trimmed of fat

FOR THE RICE

• 4 peppers (2 red & 2 green)

• 2 garlic cloves, unpeeled

• Calorie-controlled cooking spray

• 2 x 250 g pouches microwaveable brown rice

• Large handful fresh flat-leaf parsley, roughly chopped

PUT the chillies, garlic, oregano, tarragon, paprika, parsley, lemon juice and salt in a food processor and pulse to form a paste. Spread all over the pork fillet, cover and marinate in the fridge for at least 2 hours, or overnight. Preheat the oven to 200c, fan 180c, gas mark 6 and bring the pork to room temperature. For the rice, put the peppers and garlic in a roasting tin and mist with the cooking spray. Season and roast for 25 to 30 minutes, until the skin starts to blacken and blister. Remove from the oven and transfer to a heatproof bowl. Cover with cling film and set aside until the peppers are cool enough to handle. When cooled, peel off the skin and remove the seeds. Roughly chop the flesh and put in a bowl. Squeeze the garlic from its skin and mix through the peppers. Put the pork in the roasting tin. Roast for 25 to 30 minutes, until cooked through. Remove from the oven and set aside to rest for 10 to 15 minutes, covered with foil. Cut into 12 thick slices. Meanwhile, cook the rice according to the pack instructions. Transfer to a bowl and mix with the peppers mixture and parsley, and serve with the pork.