Easy Louisiana Pork & Creamy Slaw
with Sesame Carrot Fries & Garlic Aioli
Give pork loin a dash of flair with a smokey Louisiana spice blend for a melody of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy aioli slaw tossed around with cucumber.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2
carrot
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
pear
1
cucumber
1 packet
pork loin steaks
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into fries, then place on a lined oven tray. • Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice pear. Roughly chop cucumber. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.
• In a large bowl, add slaw mix, pear, cucumber, a drizzle of white wine vinegar and 1/2 the garlic aioli. Toss to combine and season to taste. • Slice Louisiana pork. • Divide sesame carrot fries, slaw and pork between plates. • Serve with remaining garlic aioli. Enjoy!