HelloHero: Honey-Herb Pork Strips & Slaw

Name: HelloHero: Honey-Herb Pork Strips & Slaw with Creamy Parsnip-Potato Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 Potato; 1 Parsnip; ½ Lemon; 1 stalk Celery; 2 Radish; 1 sprig Spring Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Pork Loin Steaks; 2 tsp honey; 1 packet Slaw Mix; drizzle vinegar (balsamic or white wine); 1 packet Dill & Parsley Mayonnaise

with Creamy Parsnip-Potato Salad

Get up to $175 off

Here comes the much-loved flavour combination of sweet and sour. Take your pork dinner to new levels by coating it in lemon and honey. A creamy potato salad on the side and everyone will be surprised by how irresistible this dish is. Who wants seconds?

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Under 40g carbs

•Calorie Smart

•Bestseller

Allergens:

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Parsnip

Lemon

1 stalk

Celery

Radish

1 sprig

Spring Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Pork Loin Steaks

1 packet

Slaw Mix

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

2 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2110 kJ

Calories504 kcal

Fat23.3 g

of which saturates2.7 g

Carbohydrate36.2 g

of which sugars21.2 g

Dietary Fibre6 g

Protein40.8 g

Sodium745 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

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and parsnip. Cut potato and parsnip into bite-sized chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Season to taste and set aside.

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Thinly slice celery, radish and spring onion. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add pork loin strips, season with salt and pepper and toss to coat.

Little cooks: Under adult supervision, older kids can help grate the zest.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Remove pan from heat, add the honey and turn pork to coat.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, combine slaw mix, celery, radish and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.

• To the saucepan with the veggies, add spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and and a generous pinch of salt and pepper. Toss to combine.

Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.