Bright, colourful and full of flavour - those are the makings of all the best meals, including this one! With Tex-Mex spiced pork, roasted veggies and smokey aioli to tie it all together, every bite of this delicious dinner will have you feeling happily satisfied.
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/ Serving 4 people
/ Serving 4 people
peeled & chopped pumpkin
pork loin steaks
Tex-Mex spice blend
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into 2cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Divide the peeled & chopped pumpkin, capsicum and carrot over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and a good pinch of pepper. Toss to coat, then roast, tossing halfway through, until tender, 20-25 minutes.
While the veggies are roasting, combine the pork loin steaks and 1 1/2 sachets of Tex-Mex spice blend in a large bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside. Roughly chop the coriander. Slice the lime into wedges. Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
When the veggies have 15 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover to keep warm and set aside to rest.
TIP: The spice blend may char in the pan, this adds to the flavour!
Add the roasted veggies, baby spinach leaves, 1/2 the coriander and a squeeze of lime juice to the bowl with the corn. Toss to coat.
Thickly slice the pork. Divide the spiced pork and roast veggie toss between plates. Garnish with the remaining coriander and any remaining lime wedges. Serve with the smokey aioli.