Balsamic-Glazed Pork & Cheesy Cucumber Salad
with Tomato & Herby Mayonnaise
Get ready to savour the sweet and tangy goodness of tonight’s spectacular salad. A fresh, crisp salad is topped with balsamic-glazed pork, perfectly caramelised and juicy! Don’t forget the drizzle of herby mayo—it’s the creamy finishing touch that ties this delicious meal together!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cucumber
1
radish
1
tomato
1 packet
pork loin steaks
1 sachet
Classic Roast Seasoning
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into half-moons. Thinly slice radish. Cut tomato into thin wedges. • In a medium bowl, combine pork loin steak, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add balsamic glaze and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.
• In a medium bowl, combine mixed salad leaves, cucumber, radish, tomato, a drizzle of vinegar and olive oil. Sprinkle over grated Parmesan cheese.
• Slice pork. • Divide cucumber salad between bowls. • Top with balsamic-glazed pork. • Drizzle over dill & parsley mayonnaise. Enjoy!