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American-Spiced Pork Steaks

American-Spiced Pork Steaks

with Cherry Glaze & Creamy Roast Veggie Toss

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Sweet and mild All-American spices add a ton of flavour to these pork steaks. Combined with a colourful roast veggie mixture tossed with salad leaves, and a sticky-sweet cherry glaze enveloping the pork, this is a modern and delicious combination that will be happily devoured by all.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:Eggs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

capsicum

1

carrot

½ tin

sweetcorn

1 sachet

All-American spice blend

1 packet

pork loin steaks

40 g

cherry sauce

1 bag

salad leaves

50 g

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2770 kJ
Fat22.7 g
of which saturates2.8 g
Carbohydrate56.1 g
of which sugars24.8 g
Dietary Fibre0 g
Protein47.6 g
Cholesterol0 mg
Sodium1081 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the carrot (unpeeled) into 1cm rounds. Drain the sweetcorn (see ingredients). Place the potato, capsicum, carrot and sweetcorn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast, tossing halfway through, until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.

2

While the veggies are roasting, combine the All-American spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper, then add the pork loin steaks and toss to coat. Set aside.

3

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pork until cooked through, 3-4 minutes each side (depending on thickness). TIP: The spice blend may char in the pan – this adds to the flavour!

4

Add the cherry sauce to the pork and turn to coat. Transfer to a plate, cover with foil and set aside to rest.

5

Transfer the roasted veggies to a large bowl, then add the salad leaves. Add 1/2 the garlic aioli and toss to coat. Season to taste.

6

Slice the American-spiced pork. Divide the pork and creamy roast veggie toss between plates. Drizzle over any pork resting juices. Serve with the remaining garlic aioli.