Easy Creole Pork & Zesty Roast Pumpkin Slaw
with Mayonnaise & Parsley
Tonight is a celebration in a bowl, so get your knives and forks at the ready because once this dish hits the table it’s party time. Let your tastebuds dance away to the showstopping pumpkin dressed in a zesty slaw. The real fun begins when you take a bite of creole pork, seared, sliced and drizzled in mayo.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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 tin
sweetcorn
1 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
½
lemon
1 packet
pork loin steaks
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 bag
parsley
1 sachet
Creole spice blend
Not included in your delivery
1
olive oil
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan forced. Drain the sweetcorn. • Place peeled pumpkin pieces, corn and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine Creole spice blend, a drizzle of olive oil and a pinch of pepper. Add pork loin steak and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the garlic oil, add lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.
• Return the frying pan to high heat with the butter and a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes. • To the bowl with the dressing, add roast veggies and shredded cabbage mix, then gently toss to combine. Season to taste.
• Slice the Creole pork. • Divide roast pumpkin slaw between bowls. Top with pork. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!