Aussie-Spiced Pork & Creamy Slaw
with Carrot Fries & Dijon Aioli Dressing- Eggs
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.*
Ingredients
2
carrot
1 bag
baby spinach leaves
1
tomato
1 packet
garlic aioli
(Contains: Eggs;)
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
Utensils
Cooking Steps
• 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.
• 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.
• 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
• 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!
