[Underutilised project] NZ All-American Pork Steak & Tartare Slaw
with Potato Wedges
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
300 g
Pork Loin Steaks
1 packet
baby leaves
1 packet
Slaw Mix
2 packet
Potato
1 packet
Tartare Sauce
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop baby spinach leaves. Drain sweetcorn. • In a medium bowl, combine pork loin steaks, All-American spice blend and a drizzle of olive oil.
• When the wedges have 10 minutes left, add corn to one side of the tray and roast until lightly golden. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and mild chipotle sauce and turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, In a large bowl, combine slaw mix, spinach, corn, tartare sauce and a drizzle of olive oil. Season to taste. • Slice pork. • Divide All-American pork, potato wedges and tartare slaw between plates. Enjoy!
