Herby Pork Steak & Potato Fries
with Salsa Verde & Carrot Ribbon Salad
Savour the irresistible aroma of tender, juicy pork loin, marinated in garlic and herb flavours and slathered in punchy salsa verde. A carrot ribbon salad served alondgside adds the perfect amount of crunchy texture and acidic brightness!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
Potato Fries
1
radish
1
carrot
1 packet
coriander
1 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
pinch
chilli flakes
1 packet
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place potato 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, roughly chop tomato. Using a vegetable peeler, slice carrot into ribbons. Finely chop coriander. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Set aside.
• In a small bowl, combine coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people) and a pinch of chilli flakes (if using). Season and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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). • Remove pan from heat, add the honey and turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, combine tomato, carrot, mixed salad leaves and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice pork steak. • Divide herby pork, potato fries and carrot ribbon salad between plates. • Top pork with salsa verde and serve with mayonnaise. Enjoy!