Double Tex-Mex Pork Steak & Zesty Veggie Fries
with Tomato Salad & Smokey Aioli- Eggs
- Soy
Eat the sunset with these colourful veggie fries, baked to crisp perfection. Tex-Mex spices on a pork steak continue those rich colours and flavours, dig in and enjoy feeling as warm as a sunset! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
potato
1
carrot
1
parsnip
1
tomato
1 sachet
Tex-Mex spice blend
2 packet
pork loin steaks
1 packet
Mixed Salad Leaves
½ sachet
Zesty Chilli Salt
1 sachet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into fries. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Cut tomato into wedges. • In a large bowl, combine Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. • Add pork loin steaks and turn to coat. Set aside.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil in a medium bowl. Season.
• When veggie fries are done, sprinkle over a pinch of zesty chilli salt (see ingredients) and toss to combine.
• Slice Tex-Mex pork. • Divide pork, zesty veggie fries and tomato salad between plates. • Serve with smokey aioli. Enjoy!
