Quick Louisiana Pork & Creamy Slaw

Name: Quick Louisiana Pork & Creamy Slaw with Sesame Carrot Fries & Dijon Aioli Dressing
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 carrot; 1 sachet mixed sesame seeds; 1 bag salad leaves; 1 cucumber; 1 packet garlic aioli; 1 packet pork loin steaks; 1 bag slaw mix; 1 drizzle white wine vinegar; ½ packet Dijon mustard; 1 sachet Louisiana spice blend

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 aioli slaw tossed around with cucumber and salad leaves. 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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Sesame

•Eggs

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 sachet

mixed sesame seeds

(Contains: Sesame; )

1 bag

salad leaves

cucumber

1 packet

garlic aioli

(Contains: Eggs, Soy; )

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

Energy (kJ)2275 kJ

Fat35 g

of which saturates3.9 g

Carbohydrate24 g

of which sugars12.7 g

Dietary Fibre11.8 g

Protein40.9 g

Sodium1594 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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 salad 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 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, salad leaves, 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, creamy slaw and pork between plates. • Serve with remaining Dijon aioli dressing.