Chipotle-Glazed BBQ Pork

Name: Chipotle-Glazed BBQ Pork with Garlic Cauli-Broccoli Rice & Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove Garlic; 1 Cucumber; 1 packet Baby Leaves; ½ tin Sweetcorn; 1 sachet BBQ Seasoning; 1 packet Pork Loin Steaks; 1 packet Cauliflower Rice; 20 g butter; ¼ tsp salt; ½ packet Mild Chipotle Sauce; drizzle white wine vinegar

with Garlic Cauli-Broccoli Rice & Charred Corn Salsa

Get up to $175 off

Give pork loin a dash of flair with a glaze of chipotle sauce and tangy barbecue seasoning for a melding of robust flavours. Then, ramp up your dish with a wholesome serving of garlicky cauli-broccoli rice. This one’s an exciting ride from start to finish.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

Garlic

Cucumber

1 packet

Baby Leaves

½ tin

Sweetcorn

1 sachet

BBQ Seasoning

1 packet

Pork Loin Steaks

1 packet

Cauliflower Rice

½ packet

Mild Chipotle Sauce

Not included in your delivery

olive oil

20 g

butter

¼ tsp

salt

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1981 kJ

Calories473 kcal

Fat27.5 g

of which saturates7.9 g

Carbohydrate12.6 g

of which sugars8.2 g

Dietary Fibre2.5 g

Protein40.7 g

Sodium1079 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

Cooking Steps

• Finely chop garlic. • Roughly chop cucumber and baby leaves. • Drain sweetcorn (see ingredients). • In a medium bowl, combine BBQ seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook cauliflower & broccoli rice until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring until fragrant, 1 minute. • Season with salt and pepper, then transfer to a bowl and cover to keep warm.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. • SPICY! This is a mild sauce, but use less if you’re sensitive to heat. Remove pan from heat, then add mild chipotle sauce (see ingredients) and a splash of water, turning pork to coat. • Transfer pork and remaining sauce to a plate, cover and rest for 5 minutes.

• Add cucumber, baby leaves, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine. • Slice chipotle-glazed BBQ pork. • Divide garlic cauli-broccoli rice between bowls. • Top with charred corn salsa and chipotle-glazed BBQ pork. • Spoon over any remaining sauce from the pan to serve. Enjoy!