Honey Cajun Pork & Veggie Fries
with Charred Pineapple Slaw & Garlic Aioli
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 pineapple, crunchy slaw and some 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 40g carbohydrates per serving.
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
parsnip
1
potato
1 bunch
spring onion
½ tin
Pineapple Slices
1 sachet
Creole spice blend
1 packet
pork loin steaks
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
1 tsp
honey
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, parsnip and potato 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 spring onion. Drain pineapple slices (see ingredients). • 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 pineapple slices until lightly charred, 2-3 minutes each side. • Roughly chop pineapple and set aside.
• When the veggie fries have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. 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, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• In a large bowl, combine charred pineapple, shredded cabbage mix and a drizzle of vinegar and olive oil. Season with salt and pepper. Toss to combine.
• Slice honey Cajun pork. • Divide pork, veggie fries and charred pineapple slaw between plates. Spoon over any remaining sauce from the pan. • Garnish with spring onion. Serve with garlic aioli. Enjoy!