HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Southern Spiced Pork
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Easy Southern-Spiced Pork

Easy Southern-Spiced Pork

with Roast Veggie Toss & BBQ Mayo

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We've added the distinctive smokey flavour of southern USA to these pork loin steaks that are sure to have ya'll feeling the soul in every bite!

This recipe is under 650kcal per serving.

Tags:Quick PrepUnder 650kcal

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

baby spinach leaves

1 packet

chopped veggie mix

1 bag

coriander

1 packet

pork loin steaks

2

potato

1 sachet

Louisiana spice blend

1 packet

BBQ mayo

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1751 kJ
Fat13.7 g
of which saturates1.9 g
Carbohydrate31 g
of which sugars4.6 g
Protein40.5 g
Sodium1114 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato, chopped veggie mix and a drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

2

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork loin steaks and Louisiana spice blend, turning, until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate and cover with foil to 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.

3

• When the veggies are done, add baby spinach leaves to the oven tray and toss to combine.

4

• Slice the Southern-spiced pork. Divide the roast veggie toss between plates. • Top with pork. Dollop with BBQ mayonnaise and tear over coriander. Pour over any pork resting juices.