HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle & Honey Glazed Pork
Chipotle & Honey-Glazed Pork

Chipotle & Honey-Glazed Pork

with Oven-Baked Fries & Creamy Slaw

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Give pork loin a dash of flair with a glaze of chipotle sauce and sweet honey for a melding of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy aioli slaw tossed around with charred corn and spring onion. This one’s an exciting ride from start to finish.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!


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







2 bunch

spring onion

40 packet

mild chipotle sauce

1 packet

pork loin steaks

1 bag

shredded cabbage mix

50 g

garlic aioli


Not included in your delivery

olive oil

1 tbs


½ tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2319 kJ
Fat18.2 g
of which saturates2.3 g
Carbohydrate47.6 g
of which sugars18.1 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium420 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the fries are baking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.


While the corn is charring, finely chop the cucumber. In a small bowl, combine the mild chipotle sauce, honey and water. Set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove the pan from the heat, then add the chipotle glaze and toss to coat. TIP: Pork can be served slightly blushing pink in the centre.


Add the shredded cabbage mix, cucumber and garlic aioli to the charred corn. Add a drizzle of olive oil and season with salt and pepper. Toss to combine.


Thinly slice the spring onion. Divide the chipotle and honey-glazed pork, fries and slaw between plates. Pour any excess glaze over the pork. Garnish with the spring onion.