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.
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 packet
Apricot Sauce
1
Kohlrabi
1 sachet
Brown Mustard Seeds
300 g
Pork Loin Steaks
1 sachet
Mumbai Spice Blend
1
Spring Onion
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• 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!
