Get ready to savour the sweet and tangy goodness of tonight’s spectacular salad. A fresh, crisp salad is topped with balsamic-glazed pork, perfectly caramelised and juicy! Don’t forget the drizzle of herby mayo—it’s the creamy finishing touch that ties this delicious meal together!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
Cucumber
1
Radish
1
Tomato
2
Pork Loin Steaks
1
Aussie Spice Blend
1
Balsamic Glaze
(Contains Sulphites; )
1
Mixed Salad Leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
olive oil
• Slice cucumber into half-moons. Thinly slice radish. Cut tomato into thin wedges. • In a medium bowl, combine pork loin steak, Aussie spice blend and a drizzle of olive oil. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice cucumber into half-moons. Thinly slice radish. Cut tomato into thin wedges. • In a large bowl, combine pork loin steak, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add balsamic glaze and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.
• In a medium bowl, combine mixed salad leaves, cucumber, radish, tomato, a drizzle of vinegar and olive oil.
• Slice pork. • Divide cucumber salad between bowls. • Top with balsamic-glazed pork. • Drizzle over dill & parsley mayonnaise. Enjoy!