Seared Pork Loin & Mumbai Coconut Sauce
with Roast Cauliflower Toss & Toasted Almonds
We've turbo-charged pork night with some unexpected, yet delightful additions! You'll find a too-good-to-be-true creamy coconut sauce infused with Mumbai-style spices, an assortment of nutritious, low-carb roasted veggies and a handful of toasted almonds to sprinkle all over. With immaculate combos like these, it's nothing but happy days ahead!
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
1 portion
cauliflower
2
carrot
1
courgette
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
pork loin steaks
1 tin
coconut milk
1 bag
baby spinach leaves
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Thinly slice the carrot and courgette into rounds.
Place the veggies and a drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 20-25 minutes.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend and the salt, stirring, until fragrant, 1 minute. Reduce the heat to low. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season with pepper, then stir through any pork resting juices. Set aside. When the veggies are done, add the baby spinach leaves and a drizzle of white wine vinegar to the tray and toss to combine.
Slice the seared pork. Divide the roast cauliflower toss between plates and top with the pork. Pour over the Mumbai coconut sauce and garnish with the toasted almonds to serve.