Spiced Pork & Cauliflower Rice

Name: Spiced Pork & Cauliflower Rice with Roasted Veggies & Garlicky Hollandaise
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 carrot; 1 white turnip; 1 packet pork loin steaks; 1 packet cauliflower rice; 1 bag baby spinach leaves; ½ sachet Zesty Chilli Salt; 3 clove garlic; 1 sachet Aussie Spice Blend; 1 packet Hollandaise

with Roasted Veggies & Garlicky Hollandaise

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Our Aussie spice blend has done it again, a flavoursome dinner that will have everyone coming back for more. Coated on pork loin steaks then drizzled in a creamy Hollandaise that’s been infused with garlic for extra bite. All on a roast veggie cauliflower rice, it’s going to become another winning dinner.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Dietitian Approved

•Under 30g carbs

•Over 30g protein

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

white turnip

1 packet

pork loin steaks

1 packet

cauliflower rice

1 bag

baby spinach leaves

½ sachet

Zesty Chilli Salt

3 clove

garlic

1 sachet

Aussie Spice Blend

1 packet

Hollandaise

(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)1449 kJ

Fat13 g

of which saturates2.1 g

Carbohydrate15.6 g

of which sugars9 g

Dietary Fibre7.2 g

Protein40.4 g

Sodium894 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 and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, finely chop garlic. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork, Aussie spice blend and a drizzle of olive oil. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Hollandaise and stir to combine. Season with salt and pepper and set aside.

• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute. • Add cauliflowerrice and cook until softened, 2-4 minutes. Season to taste. Transfer to a large bowl and cover to keep warm.

• Return the frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the veggies are done, transfer them to the bowl with cauliflowerrice. • Add baby spinach leaves, zesty chilli salt (see ingredients) and a drizzle of olive oil. Season to taste and stir to combine.