Teriyaki-Glazed Pork & Sesame Fries

Name: Teriyaki-Glazed Pork & Sesame Fries with Cucumber & Apple Salad
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 potato; 1 sachet mixed sesame seeds; 1 cucumber; 1 apple; 1 sachet teriyaki sauce; 1 tsp brown sugar; 2 tsp soy sauce; 3 tbs water; 1 tsp rice wine vinegar; 1 bag salad leaves; 1 packet pork loin steak; 1 bunch coriander; 1 packet garlic aioli

with Cucumber & Apple Salad

Get up to $175 off

When teriyaki sauce and a hot pan collide, you get these deliciously caramelised pork loin steaks. Serve them with a refreshing cucumber and apple salad, plus an addition of sesame fries, perfect for soaking up any extra sauce!

Allergens:

Sesame

•Soy

•Gluten

•Eggs

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

potato

1 sachet

mixed sesame seeds

cucumber

apple

1 sachet

teriyaki sauce

1 bag

salad leaves

1 packet

pork loin steak

1 bunch

coriander

1 packet

garlic aioli

Not included in your delivery

olive oil

1 tsp

brown sugar

2 tsp

soy sauce

3 tbs

water

1 tsp

rice wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2360 kJ

Fat20.5 g

of which saturates2.6 g

Carbohydrate46.4 g

of which sugars19.3 g

Protein44.5 g

Sodium1040 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 Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt, drizzle with olive oil and sprinkle with mixed sesame seeds. Toss to coat and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time! TIP: If your oven tray is crowded, separate across two trays.

While the fries are baking, thinly slice the cucumber into half-moons. Thinly slice the apple (unpeeled) into batons. Roughly chop the coriander.

In a small bowl, combine the teriyaki sauce, brown sugar, soy sauce and water. Set aside.

In a medium bowl, combine a generous drizzle of olive oil and the rice wine vinegar, then season with salt and pepper. Add the mixed salad leaves, cucumber and apple. Just before serving, toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

Season the pork loin steaks with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside. Return the pan to a medium-high heat. Add the teriyaki glaze and cook until reduced slightly, 2-3 minutes. Remove from the heat and return the pork to the pan. Toss to coat in the glaze. TIP: Pork can be served slightly blushing pink in the centre.

Slice the pork. Divide the sesame fries, cucumber and apple salad and teriyaki-glazed pork between plates. Spoon over any excess glaze from the pan and garnish with the coriander. Serve with the garlic aioli.