Middle Eastern Honey Pork
with Roast Veggie Cauliflower Rice & Garlic Yoghurt
Tender pork loin steak is the perfect match to make our ras el hanout spice mix shine, and when you add nourishing cauliflower rice, bright veggies and a creamy dollop of yoghurt, you get a bowl of pure goodness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet and cold weather across New Zealand has 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!
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
beetroot
1
carrot
1 packet
pork loin steak
1 sachet
ras el hanout
1 packet
cauliflower rice
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
3 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork loin steak, ras el hanout, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Top with honey and transfer to a plate, cover and rest for 5 minutes.
• While the pork is cooking, wipe out the frying pan and return to high heat with the butter and a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add chicken-style stock powder and remaining garlic and cook, stirring, until fragrant, 1-2 minutes. Remove from heat, then season with salt.
• Add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar to the cauliflower rice.
• Slice Middle Eastern honey pork. • Divide roast veggie cauliflower rice between plates. Top with pork. • Serve with garlic yoghurt. Enjoy!