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Crumbed Pork Dippers & Rosemary Wedges
Crumbed Pork Dippers & Rosemary Wedges

Crumbed Pork Dippers & Rosemary Wedges

with Garden Salad & Garlic Aioli

Allergens:
Wheat
Gluten
Eggs
Soy

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

Total45 minutes
Cooking Time45 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Sweet Mustard Spice Blend

2

Tomato

300 g

Pork Loin Steaks

Rosemary

2 packet

Potato

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories443 kcal
Energy (kJ)1850 kJ
Fat13.3 g
of which saturates1.7 g
Carbohydrate36 g
of which sugars6.1 g
Dietary Fibre4.4 g
Protein42.3 g
Sodium326 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.

Cooking Steps

1

Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1cm-thick wedges. Pick and finely chop the rosemary leaves (see ingredients). Place the potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the wedges are baking, roughly chop the tomato. Slice the pork loin steaks into 2cm strips.

3

In a large bowl, combine the honey, vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside.

4

In a shallow bowl, combine the salt, sweet mustard spice blend and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip a handful of the pork strips into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

5

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork, in batches, turning, until golden and cooked through, 4-5 minutes. Transfer to a plate lined with paper towel. Meanwhile, add the mixed salad leaves and tomato to the dressing. Toss to combine. TIP: Add extra oil between batches, if needed, so the pork doesn't stick to the pan.

6

Divide the crumbed pork dippers, rosemary wedges and garden salad between plates. Serve with the garlic aioli.