Aussie-Spiced Pork & Creamy Slaw
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Aussie-Spiced Pork & Creamy Slaw

Aussie-Spiced Pork & Creamy Slaw

with Carrot Fries & Dijon Aioli Dressing

Let's do tonight right and let pork do all the talking with its perfect ratio of Aussie spice blend to honey, coating the delicious pork to perfection. The best part doesn't end there; we've swapped carby fries for a cult classic, carrot fries and with a slaw to round the dish out, this one will be one to remember!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Calorie Smart
•Under 30g carbs
•Easy Prep
Allergens:
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

carrot

1 bag

baby spinach leaves

1

tomato

1 packet

garlic aioli

(Contains Egg;)

1 packet

pork loin steaks

1 bag

shredded cabbage mix

½ packet

Dijon mustard

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2700 kJ
Fat48.4 g
of which saturates7.7 g
Carbohydrate20.4 g
of which sugars17 g
Dietary Fibre10 g
Protein32.5 g
Sodium1163 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 2 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.

2
2

• Meanwhile, roughly chop baby spinach leaves and tomato. • In a small bowl, combine garlic aioli, Dijon mustard (see ingredients) and a drizzle of olive oil. Set aside. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.

3
3

• 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! TIP: Pork can be served slightly blushing pink in the centre

4
4

• In a large bowl, add shredded cabbage mix, baby spinach leaves, tomato, a drizzle of white wine vinegar and 1/2 the Dijon aioli dressing. Toss to combine and season to taste. • Slice Aussie pork. • Divide carrot fries, slaw and pork between plates. • Serve with remaining Dijon aioli dressing. Enjoy!