Easy Smokey 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 pear slaw tossed around with cucumber.
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
2
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
Utensils
Instructions
• 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!