Golden Pork & Herby Hollandaise Sauce
with Veggie Fries & Pear 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. 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 weather conditions across New Zealand have 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
courgette
1 bag
chives
1
pear
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
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, beetroot and courgette 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, thinly slice chives. Slice pear into thin sticks. • In a small bowl, combine Hollandaise, chives 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.
• In a large bowl, combine slaw mix, pear, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil.
• Slice the golden pork. • Divide pork, veggie fries and pear slaw between plates. • Spoon over herby Hollandaise sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The golden pork was tender and tasty, complementing the herby Hollandaise sauce well. Some found the coleslaw bland or lacking flavour.
- Ease of prep: Quick and easy to cook, with the pork ready in minutes. The colourful veggie fries were a hit, especially with kids.
- Suggestions: Consider roasting the veggie fries longer for extra caramelisation. Try substituting the vinegar dressing with mayonnaise for a creamier slaw.
- Next-day meals: The dish held up well, with one reviewer enjoying it over two nights.
