Give pork loin a dash of flair with a smokey Louisiana spice blend for a melody of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy Dijon aioli slaw tossed around with cucumber. With the added bonus of this tasty delight being low carb, this one’s an exciting ride from start to finish.
This recipe is under 650kcal per serving and under 30g 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
mixed sesame seeds(ContainsSesame)
baby spinach leaves
pork loin steaks
Louisiana spice blend
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into fries, then place on a lined oven tray. • Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop baby spinach leaves and cucumber. • In a small bowl, combine garlic aioli, Dijon mustard (see ingredients) and a drizzle of olive oil. Set aside. • In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Pork can be served slightly blushing pink in the centre.
• In a large bowl, add slaw mix, baby spinach, cucumber, a drizzle of white wine vinegar and 1/2 the Dijon aioli dressing. Toss to combine and season to taste. • Slice Louisiana pork. • Divide sesame carrot fries, slaw and pork between plates. • Serve with remaining Dijon aioli dressing.