Honey-Herb Pork Strips & Slaw
with Creamy Parsnip-Potato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
300 g
Pork Loin Steaks
1
Celery
1 packet
Slaw Mix
1
Spring Onion
1 packet
Potato
1
Parsnip
1
Lemon
2
Radish
Nutrition Values
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.
• Divide honey-herb pork strips, creamy parnip-potato salad and slaw between plates. • Serve with any remaining lemon wedges. Enjoy!
