Comforting Pork & Garlic Cauliflower Rice

Name: Comforting Pork & Garlic Cauliflower Rice with Roasted Veggies & Dill-Parsley Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 1 beetroot; 2 clove garlic; 1 packet pork loin steaks; 1 packet cauliflower rice; 1 bag baby kale; ½ sachet Zesty Chilli Salt; 1 packet Dill & Parsley Mayonnaise; 1 sachet Aussie Spice Blend

with Roasted Veggies & Dill-Parsley Mayonnaise

4.0(88)

Recipe Development TeamUpdated on October 26, 2023

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Calories

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Protein

40.4g protein

Total

35 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Dietitian Approved

Allergens:

Eggs
Soy

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 herby mayo 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.* *Unfortunately, this week's turnip was in short supply, so we've replaced it with beetroot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

carrot

beetroot

2 clove

garlic

1 packet

pork loin steaks

1 packet

cauliflower rice

1 bag

baby kale

½ sachet

Zesty Chilli Salt

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)1731 kJ

Fat21.3 g

of which saturates2.8 g

Carbohydrate13 g

of which sugars8.5 g

Dietary Fibre5.6 g

Protein40.4 g

Sodium810 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

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small 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.

• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook 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 kale, zesty chilli salt (see ingredients) and a drizzle of olive oil. Season to taste and stir to combine.