Sriracha-Glazed Pork Loin

Name: Sriracha-Glazed Pork Loin with Pre-Cut Fries & Rainbow Slaw
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Potato Fries; 1 packet Smokey Aioli; 300 g Pork Loin Steaks; 1 packet Sriracha; 1 packet Baby Spinach Leaves; 1 packet Slaw Mix; 1 packet BBQ Sauce; 1 sachet All-American Spice Blend; 2 Radish; 1 Lemon; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Pre-Cut Fries & Rainbow Slaw

Recipe Development TeamUpdated on September 09, 2026

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Calories

:

525 kcal

Protein

:

41.6g protein

Total

:

40 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Sulphites
Eggs
Soy
Sulphites
May contain traces of allergens
Soy
Sesame
Fish
Eggs
Milk

Have you heard? We’ve upped the portion sizes of our pork loin steak! More pork loin, more deliciousness! In tonight’s dish, they’re baked to juicy perfection and slathered with a sticky BBQ glaze that really takes them above and beyond. They’re served with crunchy slaw, plus our favourite version of the spud: fries. Ready to get a leg up on dinnertime?

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

Ingredients

Serving amount

1 packet

Potato Fries

(Contains: Sulphites May be present: Sulphites)

1 packet

Smokey Aioli

(Contains: Eggs, Soy)

300 g

Pork Loin Steaks

1 packet

Sriracha

(May be present: Soy)

1 packet

Baby Spinach Leaves

1 packet

Slaw Mix

1 packet

BBQ Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk)

1 sachet

All-American Spice Blend

2

Radish

1

Lemon

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition

Calories525 kcal

Energy (kJ)2200 kJ

Fat20.3 g

of which saturates2.7 g

Carbohydrate42.6 g

of which sugars12.5 g

Dietary Fibre5.4 g

Protein41.6 g

Sodium1240 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 Dish

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. In a baking dish, combine pork loin, All-American spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes.
Remove from oven, remove foil, turn pork and spoon over any juices.
Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.
SPICY! Use less sriracha if you're sensitive to heat! In the last 5 minutes of cooking time, add BBQ sauce, sriracha (see ingredients) and a splash of water. Turn pork and spoon over any juices.

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

2

While pork is baking, cut potato into wedges.
Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.

Little cooks: Kids can help with tossing the wedges.

3

Meanwhile, thinly slice radish.
Slice lemon into wedges.
When the pork has 5 minutes cook time remaining, in a medium bowl, combine slaw mix, radish, baby leaves, smokey aioli and a squeeze of lemon juice. Season to taste.

Little cooks: Take the lead by combining the ingredients for the slaw!

4

Divide rainbow slaw, sticky sriracha-glazed pork and potato wedges between plates.
Spoon over any remaining sauce from the baking dish to serve. Enjoy!