Quick Chilli Jam-Glazed Pork & Avocado Salad

Name: Quick Chilli Jam-Glazed Pork & Avocado Salad with Carrot Couscous & Balsamic Dressing
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 olive oil; 1 sachet barbecue seasoning; 1 packet pork loin steaks; 1 packet Chilli Jam; 1 packet couscous; 1 sachet Chicken-Style Stock Powder; ¾ cup boiling water; 20 g butter; 1 carrot; 1 avocado; 1 bag salad leaves; 1 packet Balsamic & Olive Oil Dressing

with Carrot Couscous & Balsamic Dressing

Get up to $175 off

Zingy, sweet and packed with umami, our chilli jam is the perfect glaze for tender pork loin steaks. Freshen the dish up with a sharp and creamy avocado-rocket salad, drizzled with balsamic dressing and you're on your way to an unforgettable fusion dinner!

Allergens:

Sulphites

•Gluten

•Milk

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

Total Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

barbecue seasoning

1 packet

pork loin steaks

1 packet

Chilli Jam

(Contains Sulphites; )

1 packet

couscous

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

carrot

avocado

1 bag

salad leaves

1 packet

Balsamic & Olive Oil Dressing

Not included in your delivery

olive oil

¾ cup

boiling water

20 g

butter

(Contains Milk; )

Nutrition Values

Energy (kJ)3172 kJ

Fat37.5 g

of which saturates11.7 g

Carbohydrate57.2 g

of which sugars17.5 g

Protein45.3 g

Sodium1654 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Instructions

PDF

• Boil the kettle. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add the 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). • Remove pan from heat, then add chilli jam and a splash of water. Turn to coat. Transfer to a plate, cover and rest.

• While pork is cooking, place couscous and chicken-style stock powder in a medium bowl. • Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• While the couscous is cooking, grate carrot. Halve avocado, scoop out flesh and thinly slice. • In a large bowl, add spinach & rocket mix, avocado and balsamic & olive oil dressing. Season and gently toss to combine.

• Slice chilli jam-glazed pork. • Add carrot to couscous and stir to combine. Season to taste. • Divide carrot couscous and avocado salad between plates. • Top with pork. Spoon over any remaining glaze from the pan to serve.