Easy Louisiana Pork & Creamy Slaw

Name: Easy Louisiana Pork & Creamy Slaw with Sesame Carrot Fries & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 carrot; ½ sachet sesame seeds; 1 bag baby spinach leaves; 1 cucumber; 1 packet pork loin steaks; 1 sachet slaw mix; 1 drizzle white wine vinegar; 1 packet garlic aioli; 1 sachet Louisiana spice blend

with Sesame Carrot Fries & Garlic Aioli

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Give pork loin a dash of flair with a smokey Louisiana spice blend for a melody of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy aioli slaw tossed around with cucumber.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Easy Prep

•Under 30g carbs

•Over 30g protein

Allergens:

Sesame

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

½ sachet

sesame seeds

(Contains: Sesame; )

1 bag

baby spinach leaves

cucumber

1 packet

pork loin steaks

1 sachet

slaw mix

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2237 kJ

Fat34.8 g

of which saturates3.9 g

Carbohydrate22.5 g

of which sugars11.9 g

Dietary Fibre11 g

Protein40.6 g

Sodium1519 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into fries, then place on a lined oven tray. • Drizzle with olive oil, sprinkle with sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, roughly chop baby spinach leaves and cucumber. • In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Pork can be served slightly blushing pink in the centre.

• In a large bowl, add slaw mix, baby spinach, cucumber, a drizzle of white wine vinegar and 1/2 the garlic aioli. Toss to combine and season to taste. • Slice Louisiana pork. • Divide sesame carrot fries, slaw and pork between plates. • Serve with remaining aioli. Enjoy!