Quick Spiced Pork Steaks & Beetroot Relish

Name: Quick Spiced Pork Steaks & Beetroot Relish with Garlic Mash, Sautéed Cabbage & Baby Broccoli
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 clove garlic; 1 bag baby broccoli; 2 potato; 1 sachet Chicken-Style Stock Powder; 40 g butter; 2 tbs milk; 1 packet pork loin steaks; 1 bag Shredded Cabbage Mix; 1 tbs brown sugar; 1 drizzle white wine vinegar; 1 packet Beetroot Relish; 1 sachet Aussie Spice Blend

with Garlic Mash, Sautéed Cabbage & Baby Broccoli

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What’s a quick and easy way to make succulent pork bursting with flavour? Add a tangy beetroot relish that’s hard to beat, then team it with colourful veggies paired with garlic mash for a meal that’s all kinds of yum!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Milk

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

baby broccoli

potato

1 sachet

Chicken-Style Stock Powder

1 packet

pork loin steaks

1 bag

Shredded Cabbage Mix

1 tbs

brown sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

Beetroot Relish

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2430 kJ

Fat20.2 g

of which saturates11.9 g

Carbohydrate52.6 g

of which sugars29.1 g

Protein44.6 g

Sodium1285 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

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Peel garlic. Trim baby broccoli. Cut potato into large chunks. Half-fill a large saucepan with the boiling water over a high heat with a pinch of salt. • Cook potato and garlic in boiling water for 10 minutes. Place a colander or steamer basket on top of the saucepan, then add baby broccoli. Cover with a lid and steam until broccoli is tender and potato can be easily pierced with a fork, 5 minutes. • Transfer baby broccoli to a medium bowl and season to taste. Set aside. Drain potato and garlic, then return to saucepan. • Add chicken-style stock powder, the milk and butter, then mash until smooth. Cover to keep warm.

• Meanwhile, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. 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. • Transfer to a plate, cover and rest for 5 minutes.

• Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix until tender, 4-5 minutes. • Add the brown sugar and a drizzle of white wine vinegar and water and cook until softened, 3-4 minutes.