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Tex-Mex Spiced Pork Steaks

Tex-Mex Spiced Pork Steaks

with Roast Veggie Toss & Smokey Aioli

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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.

Tags:Low Calorie
Allergens:Eggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

capsicum

2 unit

carrot

1 packet

peeled & chopped pumpkin

1 packet

pork loin steaks

1.5 sachet

Tex-Mex spice blend

1 bunch

coriander

1 unit

lime

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

smokey aioli

(ContainsEggsMay be presentTree Nuts)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2170 kJ
Fat23.2 g
of which saturates2.8 g
Carbohydrate29.6 g
of which sugars20.2 g
Protein44.6 g
Sodium719 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

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.