Beetroot Relish-Glazed Pork Steak
with Garlic Crushed Veggies & Celery Slaw- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
If you’re looking for ‘wow factor’ then you’re going to want a pop of colour on your pork steak and nothing can beat the beetroot when it comes to vibrancy on a plate. Glaze the pork in a sweet beetroot relish to shine beside the fragrant garlic crushed veggies for a dinner that tastes as good as it looks. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
potato
1
parsnip
1 packet
pork loin steaks
2 clove
garlic
1 packet
Beetroot Relish
2 stalk
celery
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and parsnip and cut both into bite-sized chunks. • Cook potato and parsnip in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the veggies are cooking, combine pork loin steaks, Nan's special seasoning and a drizzle of olive oil in a medium bowl. • Finely chop garlic. • In a small heatproof bowl, place garlic and half the butter, then microwave in 10 second bursts until melted.
• 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, add beetroot relish, remaining butter and a splash of water, turning pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Thinly slice celery. • In a second medium bowl, combine super slaw, celery, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Kids can help toss the slaw.
• When the veggies are done, add garlic butter and toss to coat. Lightly crush veggies with a fork. Season to taste.
Little cooks: Help crush the veggies.
• Divide beetroot-glazed pork steak, celery slaw and garlicky crushed veggies between plates. • Drizzle over any remaining sauce from the pan to serve. Enjoy!
