Indian-Spiced Pork & Bombay Veggie Fries
with Apricot Glaze & Spring Onion Slaw
You can’t miss this tender pork loin, cooked in Mumbai spices and glazed in a sticky apricot sauce. Pair this with Bombay-flavoured veggie fries and a tangy slaw, and you’ve got a match made in food heaven!
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Kohlrabi
1
Beetroot
1
Carrot
1 sachet
Brown Mustard Seeds
1 sprig
Spring Onion
1 packet
Pork Loin Steaks
1 sachet
Mumbai Spice Blend
1 packet
Apricot Sauce
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Peel kohlrabi. • Cut beetroot, kohlrabi and carrot into fries, then place on a lined oven tray. • Sprinkle with brown mustard seeds, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice spring onion. • In a medium bowl, combine pork loin steaks, Mumbai spice blend, a pinch of salt and a drizzle of olive oil.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Remove pan from heat, add apricot sauce and a splash of water and gently turn pork to coat.
• Meanwhile, in a medium bowl, combine shredded cabbage mix, spring onion, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Indian-glazed pork, Bombay veggie fries and spring onion slaw between plates. • Spoon over any remaining glaze from the pan. • Serve with garlic aioli. Enjoy!
