Easy Smokey Pork & Creamy Slaw

Name: Easy Smokey Pork & Creamy Slaw with Sesame Carrot Fries & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 carrot; ½ sachet mixed sesame seeds; 1 stalk celery; 1 tin sweetcorn; 1 sachet Louisiana spice blend; 1 packet pork loin steaks; 1 bag Slaw Mix; drizzle white wine vinegar; 1 packet garlic aioli

with Sesame Carrot Fries & Garlic Aioli

Get up to $175 off

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 pear slaw tossed around with cucumber.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Over 30g protein

•Easy Prep

Allergens:

Sesame

•Egg

•Soy

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

Total Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

½ sachet

mixed sesame seeds

(Contains Sesame; )

1 stalk

celery

1 tin

sweetcorn

1 sachet

Louisiana spice blend

1 packet

pork loin steaks

1 bag

Slaw Mix

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2113 kJ

Fat30.3 g

of which saturates3.6 g

Carbohydrate24.6 g

of which sugars12.3 g

Dietary Fibre11.3 g

Protein40.6 g

Sodium1551 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• 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 (see ingredients) and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice celery. Drain the sweetcorn. • 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, celery, sweetcorn, a drizzle of white wine vinegar and half the garlic aioli. Toss to combine and season to taste. • Slice smokey pork. • Divide pork, sesame carrot fries and slaw between plates. • Serve with remaining aioli. Enjoy!