Easy Double All-American Pork & Roast Pumpkin Slaw
with Mayonnaise & Parsley
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 tender spiced pork, seared, sliced and drizzled in mayo.
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
Ingredients
1 tin
sweetcorn
1 sachet
Garlic & Herb Seasoning
1 packet
peeled pumpkin pieces
2 clove
Garlic
½
Lemon
1 sachet
All-American Spice Blend
2 packet
pork loin steaks
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Egg; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
parsley
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place corn and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 15 minutes, add peeled pumpkin pieces to the tray and roast until tender.
• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • In a large bowl, combine All-American 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 (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes. • To the bowl with the dressing, add roast veggies and shredded cabbage mix, then gently toss to combine. Season to taste.
• Slice All-American pork. • Divide roast pumpkin slaw between bowls. Top with pork. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!