Louisiana Pork & Charred Corn Slaw
with Sesame Carrot Fries & Dijon Aioli Dressing
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 Dijon aioli slaw tossed around with charred corn. This one’s an exciting ride from start to finish.
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
1 sachet
mixed sesame seeds
(Contains Sesame; )
½ tin
sweetcorn
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
pork loin steaks
1 bag
slaw mix
½ packet
Dijon mustard
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into fries. Place the carrot on a lined oven tray. Sprinkle with the mixed sesame seeds, drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 20-25 minutes.
While the carrot fries are roasting, drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
While the corn is charring, roughly chop the baby spinach leaves. In a small bowl, combine the garlic aioli, Dijon mustard (see ingredients) and a drizzle of olive oil. Set aside. In a second medium bowl, combine the pork loin steaks, Louisiana spice blend and a drizzle of olive oil.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the 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.
While the pork is cooking, add the slaw mix, baby spinach, a drizzle of white wine vinegar and 1/2 the Dijon aioli dressing to the charred corn. Toss to combine. Season to taste.
Slice the Louisiana pork. Divide the sesame carrot fries, charred corn slaw and pork between plates. Serve with the remaining Dijon aioli dressing.