Honey Cajun Pork & Veggie Fries
with Charred Corn Slaw & Garlic Dip
Pork and veggies for dinner is fun, but let’s really boost its appeal at the table by adding our Creole spice blend to coat the pork, then add in some charred corn, crunchy slaw and a bit of colourful veggie fries. Put it all together and you’ve got a very exciting dish to eat tonight!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1
carrot
1
courgette
1 bag
chives
1 tin
sweetcorn
1
cucumber
1 sachet
Creole spice blend
1 packet
pork loin steaks
1 bag
Shredded Cabbage Mix
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and courgette into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice chives. Drain the sweetcorn. Roughly chop cucumber. • In a medium bowl, combine Creole spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat
• Heat a large frying pan over high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out
• When the veggie fries have 10 minutes remaining, return the frying pan to medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Remove pan from heat, then add the butter and honey, turning pork to coat. • Transfer to a plate to rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the bowl of charred corn, add cucumber, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to combine.
• Slice honey Cajun pork. • Divide charred corn slaw, veggie fries and pork between plates. Spoon over any remaining sauce from the pan. • Dollop with garlic dip. Garnish with chives to serve. Enjoy!