Herby Pork Steak & Potato Fries
with Salsa Verde & Carrot Ribbon SaladSavour the irresistible aroma of tender, juicy pork loin, marinated in garlic and herb flavours and slathered in punchy salsa verde. A carrot ribbon salad served alondgside adds the perfect amount of crunchy texture and acidic brightness! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
Coriander
300 g
Pork Loin Steaks
1 sachet
South American Seasoning
1 sachet
Chilli Flakes
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
1
Radish
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. Using a vegetable peeler, slice carrot into ribbons. Finely chop coriander. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Set aside.
• In a small bowl, combine coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people) and a pinch of chilli flakes (if using). Season and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, combine tomato, carrot, mixed salad leaves and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice pork steak. • Divide herby pork, potato fries and carrot ribbon salad between plates. • Top pork with salsa verde and serve with mayonnaise. Enjoy!
