Day 11 - Sweet and spicy chipotle pork with rice and beans (and chili veg)

Today:
Extra Easy, all food free - except for 1 tbsp honey, 2.5 Syns for whole dish.

1 pork tenderloin, cut into thick medallions
1 tsp Discovery chipotle paste
1 tbsp runny honey
200ml pork stock made with a Knorr pork cube

1 big onion
2 sticks of celery
4 cloves of garlic
2-3 courgettes (depending on size)
1-2 red/yellow peppers (depending on size)
1 can of chopped tomatoes
squirt of tomato puree
half tsp cumin
tsp chile ancho
quarter tsp chile chipotle
half tsp smoked paprika

To serve: brown rice (boiled, plain)
Refried beans

Pork first! In a large, non-stick pan sprayed with low-cal cooking spray, brown the pork tenderloins, then remove to a small pyrex dish and pour over the combined honey, chipotle paste and pork stock. Set aside.

In the same pan, soften the onion, garlic and celery til golden, and add the rest of the vegetables and spices. Cover and cook til jammy and thick. When that's looking good, turn it right the way down, and put the oven to 200 degrees.

For the last twenty minutes, boil the brown rice, heat the refried beans through, and bake the pork in the oven in its spicy sweet baste, turning occasionally.