Golden Pork & Herby Hollandaise Sauce
with Veggie Fries & Spinach Slaw- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Knock, knock it’s tasty pork! We’re opening up our doors to welcome in this golden pork dish seasoned in our Aussie spice blend. It’s ready to be gobbled up with a selection of veggie fries and a Hollandaise sauce infused with herbs and lemon. Tonight’s dinner will definitely be a regular at your table. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
beetroot
1
parsnip
½
lemon
1 bag
herbs
1 bag
baby spinach leaves
1 packet
pork loin steaks
1 bag
slaw mix
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, beetroot and parsnip into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, slice lemon into wedges. Thinly slice herbs. Roughly chop baby spinach leaves. • In a small bowl, combine Hollandaise, herbs, a squeeze of lemon juice and a pinch of pepper. Set aside. • In a medium bowl, combine Aussie spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat, with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Remove the pan from heat, then add the honey and gently turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, combine slaw mix, baby spinach, a pinch of salt and pepper, a squeeze of lemon juice and a drizzle of olive oil in a large bowl.
• Slice golden pork. • Divide pork, veggie fries and spinach slaw between plates. • Pour over herby Hollandaise sauce and serve with any remaining lemon wedges. Enjoy!
