This colourful Tex-Mex dish ticks every box. With a warming spice blend plus smokey aioli, a veggie-loaded side and charred corn, your tastebuds are fully catered for, as it should be!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
zesty chilli salt
pork loin steaks
Tex-Mex spice blend
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut red onion into wedges. Slice capsicum. Drain sweetcorn (see ingredients).
Place veggies on a lined oven tray. Sprinkle with the zesty chilli salt (see ingredients), a pinch of salt, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
In a medium 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, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 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!
When the veggies are done, transfer to a medium bowl, then add salad leaves and a drizzle of white wine vinegar. Toss to combine.
TIP: Toss everything on the oven tray to save on washing up!
Slice Tex-Mex pork. Divide zesty roast veggie toss between plates. Top with pork. Serve with smokey aioli. Tear over herbs.