HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLouisiana Pork & Creamy Slaw
Louisiana Pork & Creamy Slaw

Louisiana Pork & Creamy Slaw

with Sesame Carrot Fries & Dijon Aioli Dressing

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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.

Tags:Under 30g carbsUnder 650kcal

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

mixed sesame seeds


1 bag

baby spinach leaves



1 packet

garlic aioli


1 packet

pork loin steaks

1 bag

slaw mix

½ packet

Dijon mustard


1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2270 kJ
Fat34.8 g
of which saturates3.9 g
Carbohydrate23.7 g
of which sugars12.7 g
Dietary Fibre11.6 g
Protein41 g
Sodium1594 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.