Easy Creole Pork & Zesty Roast Pumpkin Slaw

Name: Easy Creole Pork & Zesty Roast Pumpkin Slaw with Mayonnaise & Parsley
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin sweetcorn; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 2 clove garlic; ½ lemon; 1 sachet Creole spice blend; 1 packet pork loin steaks; 15 g butter; 1 bag super slaw; 1 packet mayonnaise; 1 bag parsley

with Mayonnaise & Parsley

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Tonight is a celebration in a bowl, so get your knives and forks at the ready because once this dish hits the table it’s party time. Let your tastebuds dance away to the showstopping pumpkin dressed in a zesty slaw. The real fun begins when you take a bite of creole pork, seared, sliced and drizzled in mayo.

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

•Bestseller

Allergens:

Milk

•Eggs

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

2 clove

garlic

lemon

1 sachet

Creole spice blend

1 packet

pork loin steaks

1 bag

super slaw

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 bag

parsley

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2284 kJ

Fat26.7 g

of which saturates7.7 g

Carbohydrate26.6 g

of which sugars15.7 g

Dietary Fibre8.4 g

Protein43.6 g

Sodium1359 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

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Drain the sweetcorn. • Place peeled pumpkin pieces, corn and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. • In a medium bowl, combine Creole spice blend, a drizzle of olive oil and a pinch of pepper. Add pork loin steaks and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the garlic oil, add lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.

• Return the frying pan to high heat with the butter and a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes. • Add roast veggies and super slaw to the bowl with the dressing, then gently toss to combine. Season to taste.